Nick’s Pick | Carb-Wise: Cozy One-Pan Fall Chicken Skillet
with Carrots, Turnips & Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Cozy up with a skillet supper that’s high on charm and low on carbs. There’s no need for a grain to complete a meal when you’ve got a trio of tasty veggies working for you: thick slices of carrots, chunks of rootsy turnips and still-crisp green beans share space in this one-pan plan. They’re tucked in with oh-so-tender chicken breasts, made tangy with a splash of apple cider vinegar and velvety with a pat of butter.
We will send you:
- 2 Chicken breasts
- 200g Nantes carrots
- 225g Turnips (or rutabaga)
- 200g Green beans
- 2 Garlic cloves
- 1 Shallot (or onion)
- 15ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Sulphites
You will need:
Large high-sided pan
Peeler
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
9 g
Sodium
660 mg
Total Carb
33 g
Sugars
15 g
Protein
43 g
Fibre
9 g
Preparation
Start the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, high-sided 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.
Mise en place
Meanwhile, thinly slice the carrots crosswise on an angle. Peel and medium-dice the turnips. Remove the stem ends of the green beans; halve crosswise on an angle. Grate the garlic. Halve, peel and thinly slice the shallot.
Start the skillet
In the reserved pan, heat a drizzle of oil on medium. Add the carrots and shallot. Sauté, scraping up any browned bits, 2 to 3 min., until beginning to brown. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the turnips, demi-glace, 1 cup water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, stirring occasionally, 8 to 10 min., until tender.
Finish the skillet & chicken
To the pan of vegetables, add the green beans and chicken. Cook, 4 to 6 min., until the chicken* is cooked through and the green beans are crisp-tender. Add the vinegar (start with ½) and 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the skillet (slice the chicken beforehand if desired) between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
