Nick’s Pick | Carb-Wise: Mexican-Spiced Chicken
with Pepita Gremolata, Roasted Squash & Slaw
Cooking time
25 minutes
Servings
2/4
Calories
370 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We’re heating up the season with a sizzling supper of bright and toasty Mexican-inspired flavours. You’ll show off one of our most popular spice blends (ancho chilies play a key role) on this juicy pan-seared chicken, served atop sweet roasted butternut squash with a citrusy cabbage slaw. And because low-carb life is more fun with surprises, it’s beautifully garnished with an inventive, fresh and zesty gremolata made with roasted pepitas, parsley and honey.
We will send you:
- 2 Chicken breasts
- 1 Bunch of parsley
- 1 Lime
- 1 Garlic clove
- 200g Diced butternut squash
- 7g Honey
- 25g Roasted pepitas (pumpkin seeds)
- 150g Shredded green cabbage
- 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Oil
Medium pan
Grater
Total Fat
11 g
Saturated Fat
2 g
Sodium
770 mg
Total Carb
26 g
Sugars
12 g
Protein
45 g
Fibre
5 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a medium 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 for 5 min. before slicing against the grain.
Make the pepita gremolata
Meanwhile, juice the lime. Roughly chop the parsley leaves and stems. Roughly chop the pepitas. Grate the garlic. In a small bowl, combine the pepitas, parsley, honey, garlic, ½ the lime juice, 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
Make the slaw & serve
In a large bowl, combine the cabbage, remaining lime juice, ½ the pepita gremolata and S&P. Divide the squash and slaw between your plates. Top with the chicken. Spoon the remaining pepita gremolata over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
