Creamy Tuscan-Style Chicken
with Roasted Brussels Sprouts over Spiced Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Let the sun-dried tomato pesto shine in! With a touch of cream, it blankets chicken breasts in a warm, tangy, velvety sauce. You may want to spoon a little more over your veggies—and fluffy bulgur won’t say no to some of that creamy sauce, either!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 90g Baby greens (baby spinach or kale)
- 300g Brussels sprouts
- 2 Garlic cloves
- 15ml Sun-dried tomato pesto
- 80g Bulgur
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
2 or 4 tbsp Butter
Total Fat
38 g
Saturated Fat
16 g
Sodium
700 mg
Total Carb
53 g
Sugars
6 g
Protein
51 g
Fibre
15 g
Preparation
Roast the Brussels sprouts & wilt the spinach
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
- Add the spinach; stir until slightly wilted.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ⅓ of the 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Make the sauce
- Grate the garlic.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the cream, pesto, 2 tbsp water (double for 4 portions) and the remaining spices; bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 30 sec. to 1 min., until slightly thickened.
- Off the heat, whisk in 2 tbsp butter (double for 4 portions).
Plate your dish
- Divide the bulgur between your plates.
- Top with the chicken, Brussels sprouts and spinach.
- Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
