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Seared Chicken Breasts & Brown Butter-Kimchi Mushrooms

with Garlic-Roasted Zucchini

Cooking time

20 minutes

Servings

2/4

Calories

410 /serving

Seared Chicken Breasts & Brown Butter-Kimchi Mushrooms

with Garlic-Roasted Zucchini

Brown butter and kimchi, together at last! The first is made by sizzling a pat of dairy until it foams sweetly. The second is made from cabbage and veggies fermented until they’re tangy and hot. Sauté mushrooms in there and you have an extravagantly tasty topping for seared chicken breasts, without breaking the calorie bank. The ideal side is waiting to be pulled out of the oven: fragrantly spiced zucchini dosed with garlic at just the right moment.

We will send you:

2 Canadian-raised chicken breasts (air chilled)
15ml Minced garlic
2 Green zucchini
225g Sliced mushrooms
33g Organic kimchi
9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Milk

You will need:

Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
20 g

Saturated Fat
6 g

Sodium
420 mg

Total Carb
15 g

Sugars
5 g

Protein
44 g

Fibre
5 g

Preparation

Cook the chicken

Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the 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. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.

Mise en place

Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. Roughly chop the kimchi.

Roast the zucchini

On a lined sheet pan, toss the zucchini with a drizzle of oil, the remaining spices and S&P. Roast, flipping and adding the garlic halfway, 8 to 10 min., until tender.

Sauté the mushrooms & kimchi

Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high. Add 1 tbsp butter (double for 4 portions) and cook, swirling the pan often, 1 to 2 min., until the butter foams and turns a light brown. Add the mushrooms and kimchi. Sauté, 3 to 4 min., until nicely browned; season with S&P.