Keto: Seared Chicken Breasts with Kalamata Olive Sauce
Roasted Mini Peppers & Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
310 /serving
Keto recipes are all about minimizing carbs and focusing on fat-burning foods—but there’s no need to be on the diet to dig into the deliciousness. Greece is the word, it’s the way we are feeling! Sunny vibes from across the Mediterranean Sea are just what we need, so we’re taking a cue from the masters of low-carb cooking. Our Weekend on Mykonos herb blend douses the seared chicken breasts in herby flavours, as they nestle into a bed of colourful roasted veggies. The real spotlight is on an unusual sauce of chopped Kalamata olives and garlic that tops the meat with briny, buttery notes.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 200g Mini sweet peppers
- 1 Zucchini (green, yellow or heirloom)
- 30g Kalamata olives
- 30ml Vegetable demi-glace
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk
You will need:
Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
2 g
Sodium
480 mg
Total Carb
13 g
Sugars
4 g
Protein
42 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve and core the sweet peppers lengthwise. Halve the zucchini lengthwise; cut into ½ inch pieces on an angle. Roughly chop the olives.
Roast the vegetables
On a lined sheet pan, toss the sweet peppers and zucchini with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 12 min., until browned and tender.
Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through.
Make the sauce & coat the chicken
In a small bowl, combine the garlic, demi-glace and ¼ cup water (double for 4 portions). To the pan of chicken, add the sauce and olives. Cook, spooning the sauce over the chicken, 2 to 3 min., until the sauce has thickened and the chicken is coated. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired) and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
