Carb-Wise: Seared Chicken & Creamy Caramelized Onions
with Spiced Roasted Carrots
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
This sauce is so sumptuous you’ll want to sink right into it and stay a while. Caramelized onions lend their sweet and savoury flavour to the mix, rounded out with sautéed garlic, a splash of vinegar and a swirl of butter. Lavish it over chicken breasts as they finish cooking to a perfectly tender, perfectly browned state. A side of sliced roasted carrots is all you need to complete a carb-smart meal.
We will send you:
- 2 Chicken breasts
- 400g Carrots (orange or multicoloured)
- 1 Bunch of chives (or garlic chives)
- 2 Garlic cloves
- 30ml Apple cider vinegar
- 50g Caramelized onions
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
16 g
Sodium
800 mg
Total Carb
29 g
Sugars
14 g
Protein
42 g
Fibre
6 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Thinly slice the carrots on an angle. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 16 min., until tender.
Start the chicken
Meanwhile, mince the garlic. Pat the chicken dry with paper towel; season with 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, 4 to 6 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the chicken
In the same pan, heat a drizzle of oil on medium. Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the cream, onions, vinegar and 1 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and return the chicken*. Cook, spooning the sauce over, 2 to 3 min., until cooked through and coated. Add 2 tbsp butter (double for 4 portions) and S&P; stir well.
Finish & serve
Thinly slice the chives. Divide the chicken (slice beforehand if desired) and carrots between your plates. Spoon the sauce over the chicken. Garnish with the chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
