Quick Chicken Provençal
over Fluffy Quinoa
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Telltale signs that you’re eating à la provençale? Briny olives, naturally sweet cherry tomatoes and plenty of fines herbes. They all come together for a weeknight win, saucy and satisfying, with pre-cooked quinoa providing a wholesome base on 15-minute plates.
We will send you:
- 340g Diced chicken thighs
- 140g Cherry tomatoes
- 15ml Minced garlic
- 30g Olives
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 227g Pre-cooked quinoa
- 9g Zesty Herbs spices (garlic, dried carrots, spices, red bell pepper, sugar, curry powder (mustard) canola oil, onion, salt, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
7 g
Sodium
610 mg
Total Carb
36 g
Sugars
5 g
Protein
41 g
Fibre
6 g
Preparation
Cook the chicken
- Pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and tomatoes. Cook, turning occasionally, 4 to 6 min., until lightly browned and cooked through.
Make the sauce & coat the chicken
- Meanwhile, roughly chop the olives.
- To the pan, add the garlic and olives. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream and ¼ cup water (double for 4 portions). Cook, stirring often, 2 to 3 min., until slightly thickened; season with S&P.
Warm the quinoa
- Poke small holes in the bag of quinoa.
- Microwave, 1 to 1 ½ min., until warm.
- Transfer to a bowl; season with S&P.
Plate your dish
- Divide the quinoa between your plates.
- Top with the chicken and sauce. Bon appétit!
Weeknight wins in 15 minutes
Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
