Nick’s Pick | Keto: Chicken with Garlic Oil
String Bean Caprese Salad
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Kick into keto gear with a casual trattoria-inspired meal. You’ll give a traditional Caprese salad more colour and nutritional bulk by adding string beans to the mix. Bursting with juicy tomatoes and milky bocconcini, it comes even more alive with chopped fresh parsley and a vinaigrette starring white balsamic vinegar. Beside, you’ll lay down golden chicken breasts flavour-packed with garlic oil made from scratch.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 140g Cherry tomatoes
- 300g String beans
- 1 Bunch of parsley
- 30ml White balsamic vinegar
- 50g Bocconcini
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
5 g
Sodium
350 mg
Total Carb
21 g
Sugars
8 g
Protein
47 g
Fibre
5 g
Preparation
Make the garlic oil
Bring a medium pot of salted water to a boil. In a large pan, heat 2 tbsp olive oil (double for 4 portions) on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Transfer to a large bowl and season with a pinch of the spices and S&P. Reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In the reserved 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. Drizzle with a spoonful of the garlic oil.
Blanch the string beans
Meanwhile, add the string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Make the salad
Roughly chop the parsley leaves and stems. Halve the tomatoes. Cut the boconccini into bite-size pieces. To the bowl of remaining garlic oil, add the vinegar (start with ½), tomatoes, string beans, bocconcini, ½ the parsley, the remaining spices and S&P; toss well.
Plate your dish
Divide the salad and chicken between your plates. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
