Protein Upgrade | Smoky ORGANIC Chicken over Spanish Pisto
with Eggplant & Heirloom Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
350 /serving
In Spain it’s called pisto; in France it’s ratatouille. This cheerful paleo stew is jam-packed with eggplant, sweet pepper and heirloom zucchini in a tomato base. It’s just the bold backdrop you want for juicy chicken slathered with smoky seasonings.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Heirloom zucchini
- 50g Diced onions
- 15ml Minced garlic
- 1 Sweet pepper
- 1 Eggplant
- 12g Chicken demi-glace
- 60ml Tomato paste
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
650 mg
Total Carb
31 g
Sugars
17 g
Protein
33 g
Fibre
9 g
Preparation
Cook the chicken
- Pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, adding 2 tbsp water halfway, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Medium-dice the eggplant.
Start the pisto
- In a large pan, heat a drizzle of oil on medium-high.
- Add the eggplant and S&P. Sauté, 2 to 3 min., until lightly browned.
- Add the sweet pepper and sauté, 1 to 2 min., until coated.
- Add the onions, garlic and tomato paste. Sauté, 1 to 2 min., until fragrant.
Finish the pisto
- To the pan of pisto, add the zucchini, demi-glace and ½ cup water (double for 4 portions). Cook, covered, stirring occasionally, 3 to 5 min., until tender.
- If the sauce seems dry, gradually add up to ¼ cup water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pisto between your plates.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
