Nick’s Pick | Keto: Tuscan-Style Chicken Skillet
with Spiced Zucchini & Crumbled Goat Cheese
Cooking time
20 minutes
Servings
2/4
Calories
310 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Travel to Tuscany for a hillside supper that’s deliciously simple. Following keto guidelines, this recipe sidesteps grains like pasta, preferring to showcase rich, hearty, colourful fare. Pack a saucepan with protein-strong chicken breasts, surrounded by a rustic and roughly textured sauce of cherry tomatoes (which you’ll gently crush to release their juices) and gently wilted kale. Pan-cooked zucchini and crumblings of tangy white goat cheese complete this postcard-worthy meal.
We will send you:
- 2 Chicken breasts
- 140g Cherry tomatoes
- 100g Chopped kale
- 1 Zucchini (green, yellow or heirloom)
- 30ml Vegetable demi-glace
- 30g Goat cheese
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
4 g
Sodium
610 mg
Total Carb
14 g
Sugars
6 g
Protein
45 g
Fibre
4 g
Preparation
Mise en place
Halve the zucchini lengthwise; cut into ½ inch pieces. Halve the tomatoes; toss with a drizzle of oil, ⅓ of the spices and S&P.
Start the skillet
Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and tomatoes. Cook, partially covered, 2 to 3 min. per side, until the chicken is partially cooked and the tomatoes begin to soften.
Sauté the zucchini
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the zucchini, remaining spices and S&P. Sauté, 3 to 5 min., until tender and beginning to brown.
Finish the skillet
To the pan of chicken and tomatoes, add the demi-glace and ¼ cup water (double for 4 portions). Cook, partially covered, gently crushing the tomatoes, 3 to 4 min., until the sauce has thickened and the chicken* is cooked through. Add the kale and 2 tbsp water (double for 4 portions). Cover and cook, 1 to 2 min., until wilted; season with S&P.
Plate your dish
Divide the zucchini and skillet (slice the chicken beforehand if desired) between your plates. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
