Protein Upgrade | Tropical-Glazed ORGANIC Chicken Breasts
with Garlic Rice, Crisp Marinated Veggies & Smoky Mayo
Cooking time
20 minutes
Servings
2/4
Calories
890 /serving
Find a place in the sun at suppertime. Pan-cooked to golden in a dusting of warm, smoky holiday spices, these chicken breasts—certified organic, so they’re better for you and the environment—bask in the rays of a tropical-themed glaze. It channels sweet, sticky goodness with a swish of pineapple juice and honey. Meanwhile, sliced mini peppers and shards of celery soak up a sweet-shape marinade made with red wine vinegar and garlic. Serve over fluffed rice, with spiced mayo on the side.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Mini sweet peppers
- 2 Garlic cloves
- 2 Celery stalks
- 30ml Pineapple juice
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 160g White rice
- 14g Honey
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs, Sulphites
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
5 g
Sodium
610 mg
Total Carb
81 g
Sugars
10 g
Protein
36 g
Fibre
6 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook & glaze the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium 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. In the final min., add the pineapple juice and ½ the honey. Cook, spooning the sauce over the chicken, 30 sec. to 1 min., until glazed.
Make the marinated vegetables
Meanwhile, thinly slice the sweet peppers crosswise, discarding the stems and seeds. Thinly slice the celery crosswise at an angle. In a large bowl, combine the vinegar, remaining garlic and honey, 2 tbsp oil (double for 4 portions) and S&P. Add the sweet peppers and celery; toss well.
Make the smoky mayo
In a small bowl, combine the mayo, remaining spices and S&P.
Plate your dish
Divide the rice between your bowls. Top with the chicken (slice beforehand if desired) and marinated vegetables. Serve the smoky mayo on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
