Protein Upgrade | Slow Carb: ORGANIC Chicken & Almond Spanish-Style Salad
with Roasted Veggies & Romesco Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
It’s more than low carb, it’s slow carb. The focus is on meat proteins, legumes and vegetables (no starchy foods, grains or fruits) for complex carbohydrates and fibre that take longer for the body to process. Rich and tangy romesco is a bit of a Spanish national treasure. Almond butter and roasted red pepper spread, blended with sherry vinegar, make fast work of it as a dressing. Round out the plates with curly leaf lettuce, roasted onion and thick-cut zucchini, alongside seared chicken breasts—certified organic, so they’re better for you and the environment—and sliced almonds. Y viva España!
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Green zucchini
- 1 Onion (or shallot)
- 1 Head of curly leaf lettuce
- 30ml Sherry vinegar
- 15ml Ajvar (roasted red pepper spread)
- 25g Almonds
- 30g Almond butter
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Almonds, Sulphites
You will need:
Large pan
Parchment paper
Salt & pepper (S&P)
Oil
Sheet pan
Total Fat
31 g
Saturated Fat
4 g
Sodium
530 mg
Total Carb
20 g
Sugars
7 g
Protein
36 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. Peel and thinly slice the onion into rounds. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 16 min., until browned and tender.
Toast the almonds
Meanwhile, heat a large, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, roughly chop the lettuce. In a large bowl, combine 1 ½ tbsp water, 2 tbsp oil (double both for 4 portions), the ajvar, almond butter, vinegar and S&P. Add the lettuce; toss well.
Plate your dish
Divide the salad between your plates. Top with the vegetables, chicken and almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
