Creamy French Chicken Skillet
with Goat Cheese & Sunflower Seed Salad
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
There’s a certain je ne sais quoi to these keto plates, loaded with all sorts of treats—and no sorts of carbs! Hearty kale salad shines with goat cheese and sunflower seeds. Pair with roasted Nantes carrots and the pièce de résistance: succulent chicken breasts in a creamy sauce.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 120g Chopped kale
- 15ml Minced garlic
- 30ml Apple cider vinegar
- 25g Sunflower seeds
- 12g Chicken demi-glace
- 60ml Heavy cream
- 60g Goat cheese
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
54 g
Saturated Fat
16 g
Sodium
1070 mg
Total Carb
30 g
Sugars
11 g
Protein
53 g
Fibre
8 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- 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, 18 to 22 min., until tender.
Start the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked and beginning to brown.
- 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-high.
- Add the garlic and sauté, 1 to 2 min., until fragrant.
- Add the cream, demi-glace, ½ the vinegar, ½ cup water (double for 4 portions) and the remaining spices; bring to a boil.
- Reduce to a simmer and return the chicken. Cook, partially covered, 6 to 8 min., until the sauce has slightly thickened and the chicken* is cooked through.
- Add ⅓ of the kale and cook, scraping up any browned bits, 1 to 2 min., until wilted.
Make the salad
- Meanwhile, in a large bowl, combine the remaining vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P.
- Add the remaining kale and massage, 1 to 2 min., until softened.
- Add the cheese and sunflower seeds; toss well.
Plate your dish
- Divide the carrots and chicken (slice beforehand if desired) between your plates.
- Spoon the sauce over the chicken.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
