Protein Upgrade | West African Peanut ORGANIC Chicken
with Garlic-Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Peanut butter is a smooth operator in this paleo sauce, nicely balanced with fresh lemon, ginger and garlic. Spoon it over seared organic chicken breasts spiced with our Out of Africa blend. It pairs with garlicky butternut squash and green beans, hot from the oven.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Lemon
- 200g Diced butternut squash
- 200g Green beans (or string peas)
- 15ml Minced garlic
- 15ml Ginger paste
- 30g Peanut butter
- 10g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander, cinnamon, cloves, ginger, kosher salt)
Contains: Peanuts
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
16 g
Saturated Fat
3 g
Sodium
920 mg
Total Carb
28 g
Sugars
11 g
Protein
35 g
Fibre
6 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss the green beans and squash with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
- In the last 2 min., add ⅔ of the garlic.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large 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.
Make the peanut sauce
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- In a small bowl, whisk the peanut butter, lemon juice, ginger (start with ½), 3 tbsp water (double for 4 portions), the remaining garlic and S&P.
Coat the chicken
- To the pan of chicken, add ½ the peanut sauce.
- Cook, spooning the sauce over, 1 to 2 min., until heated through and coated.
- If the sauce is too thick, add 1 tbsp water (double for 4 portions).
Plate your dish
- Divide the vegetables and chicken (slice beforehand if desired) between your plates.
- Serve the remaining peanut sauce and the lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
