Saucy Chicken Breasts with Walnut Salsa
Garlicky Roasted Cauliflower
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Paleo is all about packing a protein punch. Toasted walnuts combine with finely chopped sweet pepper and garlic to make a deliciously textured salsa. It tops tender chicken breasts in a demi-glace glaze, with garlic-dotted cauliflower for company.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Sweet pepper
- 15ml Minced garlic
- 200g Cauliflower florets
- 30ml Vegetable demi-glace
- 25g Chopped walnuts
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Walnuts
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
15 g
Saturated Fat
2 g
Sodium
760 mg
Total Carb
18 g
Sugars
8 g
Protein
44 g
Fibre
4 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
- In the last 2 min., add ¾ of the garlic.
Toast the walnuts
- Meanwhile, in a medium pan, heat a drizzle of oil on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until fragrant; season with a pinch of salt.
- Transfer to a small bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In the reserved 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.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the salsa
- Meanwhile, halve, core and small-dice the sweet pepper.
- To the bowl of walnuts, add the sweet pepper, remaining garlic and spices, a drizzle of oil and S&P; stir well.
Make the sauce & coat the chicken
- Heat the reserved pan on medium.
- Add the demi-glace and ⅓ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced.
- Return the chicken; toss well.
Plate your dish
- Divide the chicken (slice beforehand if desired), sauce and cauliflower between your plates.
- Top the chicken with the salsa. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
