Nick’s Pick | Paleo: Chicken with Honey-Balsamic Glaze
Crisp Salad with Walnuts & Poppy Seed Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Sweeten the pot—the honey pot, that is—with a drizzle of bee-licious glaze. Our lip-smacking whipped balsamic vinaigrette just needs a drop of honey to become a delectably sticky coating for slices of pan-seared chicken breasts. Stick with the paleo plan by serving up a generous salad on the side, brimming with airy leaves of lettuce, crunchy walnuts and crisp string peas and radishes, with poppy seeds popping in the dressing.
We will send you:
- 2 Chicken breasts
- 100g Radishes (or French radishes)
- 100g Snow peas (or sugar snap peas)
- 1 Head of lettuce
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Chopped walnuts
- 7g Honey
- 9g Poppy Star spices (dried vegetables, salt, spices, mustard, sugar, lemon oil, poppy seeds)
Contains: Mustard, Walnuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
3 g
Sodium
790 mg
Total Carb
24 g
Sugars
11 g
Protein
45 g
Fibre
5 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large 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.
Make the glaze & coat the chicken
In a small bowl, combine the honey and 1 tbsp of the vinaigrette (double for 4 portions). To the pan of chicken, add the glaze; bring to a boil. Reduce the heat to simmer and cook, spooning the glaze over the chicken, 1 to 2 min., until coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, roughly chop the lettuce. Thinly slice the radishes. Remove the stem ends of the string peas; cut into thirds. In a large bowl, combine the lettuce, radishes, string peas, walnuts, remaining vinaigrette and spices, and S&P.
Plate your dish
Divide the chicken and salad between your plates. Spoon any remaining glaze over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
