Juicy Spiced Chicken Breasts
with Nutty Pear Salad
Cooking time
20 minutes
Servings
4
Calories
680 /serving
You do win friends with salad, and you’ll win over the whole family with this one! It’s layered with thinly sliced pear, nuts and seeds—plus our thick maple-Dijon vinaigrette. It comes with a helping of fluffy, feta-spiked bulgur and seared-to-tender chicken.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Head of curly leaf lettuce
- 2 Pears
- 50g Nuts & Seeds salad topper
- 90ml Maple-Dijon vinaigrette
- 160g Bulgur
- 60g Feta
- 24g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Cashews • Milk • Mustard • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
5 g
Sodium
1220 mg
Total Carb
55 g
Sugars
13 g
Protein
50 g
Fibre
12 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ⅔ 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 and let rest before slicing.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, 1 ½ cups water, 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 salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Core and thinly slice the pears lengthwise.
- In a large bowl, combine the vinaigrette and 1 tbsp oil.
- Add the lettuce, pears, salad topper and S&P; toss well.
Dress the bulgur
- Crumble the cheese and add to the pot of bulgur; stir well.
Plate your dish
- Divide the bulgur between your plates.
- Top with the chicken and salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
