Tangy Tamarind-Glazed Chicken Breasts & Carrots
with Crunchy Brussels Sprout Salad
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Tangy and tart, tamarind paste creates a gorgeous glaze for roasted chicken and carrots—especially when you punch it up with lime and honey. Finish your paleo-loving meat and veg with a browning broil in the oven, and serve with a refreshing salad of shaved Brussels sprouts and cabbage showered with freshly squeezed lime juice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 400g Nantes carrots
- 150g Shredded cabbage
- 100g Shaved Brussels sprouts
- 50g Sliced red onions
- 1 Lime
- 15ml Tamarind paste
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
You will need:
Basting brush
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
3 g
Sodium
470 mg
Total Carb
44 g
Sugars
20 g
Protein
44 g
Fibre
12 g
Preparation
Start the chicken & vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss the carrots and ½ the onions with a drizzle of oil, ⅓ of the spices and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Add to the pan and drizzle with oil. Roast, flipping the carrots halfway, 20 to 25 min., until the carrots are tender and the chicken* is cooked through.
Make the salad
Meanwhile, juice the lime. In a large bowl, combine ⅔ of the lime juice, ½ the honey, 1 tbsp oil (double for 4 portions) and S&P. Add the cabbage, Brussels sprouts and remaining onions; toss well.
Finish the chicken & vegetables
When the chicken and carrots are cooked through, remove from the oven and switch the oven to broil. In a small bowl, make the glaze by combining the tamarind, remaining lime juice, honey and spices, and S&P. Brush the chicken and carrots with the glaze. Broil, 3 to 5 min., until beginning to brown.
Plate your dish
Divide the chicken (slice beforehand if desired), vegetables and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
