Roasted Chicken Kyiv
with Green Beans
Cooking time
30 minutes
Servings
2/4
Calories
560 /serving
Put your own keto spin on a classic Kyiv. The chicken is crisped to golden from roasting in a coating of almond flour and Grana Padano, and then drizzled in garlic butter. Mouth watering yet? Add green beans, and it will be!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 14g Parsley
- 1 Lemon
- 400g Green beans (or string peas)
- 30g Almond flour
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
30 g
Saturated Fat
13 g
Sodium
360 mg
Total Carb
22 g
Sugars
9 g
Protein
52 g
Fibre
7 g
Preparation
Prepare the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with S&P.
- In a medium bowl, beat 1 egg (double for 4 portions) and S&P until smooth.
- In a second medium bowl, combine the almond flour, cheese and black pepper.
- Working one at a time, coat the chicken in the egg (letting any excess drip off), then in the almond flour (pressing to adhere).
- Arrange on a lined sheet pan.
Start the chicken
- Bake the chicken, 13 to 15 min., until partially cooked.
Finish the chicken & roast the green beans
- Meanwhile, remove the stem ends of the green beans. In a large bowl, toss with a drizzle of oil and S&P.
- When the chicken is partially cooked, add the green beans and roast, 7 to 9 min., until the chicken* is cooked through and the green beans are tender.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Quarter the lemon.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions) and the garlic, in 15 sec. increments, until melted.
- Add the parsley and S&P; stir well.
Plate your dish
- Divide the green beans and chicken (slice beforehand if desired) between your plates.
- Spoon the garlic butter over the chicken.
- Garnish with the lemon wedges. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
