Sorrel Chicken Breasts
with Roasted Root Veg & Pickled Cucumbers
Cooking time
25 minutes
Servings
2/4
Calories
370 /serving
Sorrel is the lean, green, tasty machine that gives this paleo meal extra power. The fresh, zesty, tangy flavours lend themsleves to pan-seared chicken. Complete with sweet roasted carrots and turnips, and the crunch of barely pickled cucumbers, clean eating never looked so good.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 14g Sorrel
- 2 Cucumbers
- 225g Turnips (or rutabaga)
- 30ml Apple cider vinegar
- 12g Chicken demi-glace
- 5g Herby Sidekick spices (thyme, parsley, mustard powder, salt)
Contains: Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
11 g
Saturated Fat
2 g
Sodium
720 mg
Total Carb
28 g
Sugars
13 g
Protein
42 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and halve the turnips; cut into ¼ inch wedges.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 16 to 18 min., until golden brown and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In a medium 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 pickled cucumbers
- Meanwhile, thinly slice the cucumbers crosswise.
- In a small bowl, combine the cucumbers, vinegar, remaining spices and S&P.
- Set aside for 10 min., then drain.
Make the sauce & coat the chicken
- Pick the sorrel leaves from the stems; thinly slice the leaves.
- Heat the reserved pan on medium.
- Add the demi-glace and ⅓ cup water (double for 4 portions).
- Cook, stirring occasionally, scraping up any browned bits, 2 to 3 min., until beginning to thicken.
- Add the chicken and ½ the sorrel; toss well.
Plate your dish
- Divide the vegetables, chicken (slice beforehand if desired) and sauce between your plates.
- Garnish with the remaining sorrel.
- Serve the pickled cucumbers on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
