Carb-Wise: Chicken Breasts with Walnut Brown Butter
Crisp Baby Greens Salad
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Lip-smacking alert! Naturally nutty and warm, brown butter is out-of-this-world delicious. But when you tip chopped walnuts and a touch of garlic into the foaming sauce, the result is out of this universe! You’ll spoon those toasty flavours over tender slices of seared chicken breasts (permission to lick the spoon when you’re done). Surrounded by a salad of baby greens, cucumber and beet strips, splashed with honey-Dijon vinaigrette, your carb-lite meal is done.
We will send you:
- 2 Chicken breasts
- 100g Matchstick beets
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Cucumber
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Walnuts
You will need:
Medium pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
14 g
Sodium
950 mg
Total Carb
20 g
Sugars
10 g
Protein
46 g
Fibre
5 g
Preparation
Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. 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. Let rest for 5 min. before slicing against the grain.
Make the walnut brown butter sauce
In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium-low. Cook, stirring frequently, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until beginning to foam; season with the remaining spices and S&P. Add the walnuts and garlic. Toast, stirring occasionally, 1 to 2 min., until beginning to brown. Transfer to a small bowl.
Make the salad
Meanwhile, thinly slice the cucumber on an angle. In a large bowl, combine the baby greens, beets, cucumber and vinaigrette.
Plate your dish
Divide the salad between your plates. Top with the chicken and walnut brown butter sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
