Carb-Wise: Savoury Greek-Inspired Chicken Breasts
with Warm Roasted Veggie, Feta & Olive Salad
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
It doesn’t take long to warm up to this salad. It slips mainstays of the classic Greek dish into the oven for a cold-weather twist. Roasted to softness, cherry tomatoes, sweet pepper and onion join cool components like chopped cucumbers, olives and cubes of feta cheese under a quick-to-make vinaigrette. Just drop herby bronzed chicken breasts on top in juicy slices, and drop the carb count for the night.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 140g Multicoloured cherry tomatoes
- 1 Cucumber
- 1 Onion (or shallot)
- 1 Sweet pepper
- 30ml Red wine vinegar
- 30g Olives
- 30g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, dextrose, oregano, yeast extract, black pepper, sunflower oil, silicon dioxide, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk, Sulphites
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
Total Fat
31 g
Saturated Fat
6 g
Sodium
800 mg
Total Carb
17 g
Sugars
9 g
Protein
44 g
Fibre
4 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and cut the onion into ½ inch wedges. Core and medium-dice the sweet pepper. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 6 to 8 min., until partially cooked. Remove from the oven, stir and add the tomatoes. Roast, 2 to 4 min., until the sweet pepper is tender and the tomatoes and onion have softened. Transfer to a large bowl.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of the remaining 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.
Mise en place
Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle. Roughly chop the olives.
Make the salad
In a small bowl, make the vinaigrette by combining the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. To the bowl of vegetables, add the cucumber, olives, vinaigrette and cheese; toss well.
Plate your dish
Divide the salad and chicken between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
