Nick’s Pick | Paleo: Seared Chicken Breasts
with Apples, Shaved Brussels & Spiced Pecan Salad
Cooking time
15 minutes
Servings
2/4
Calories
510 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. That’s salad of protein! When we’re cooking according to paleo diet principles, we’re emphasizing the meats and nuts (and other sources of energy), and we’re steering away from carbs. So slap these seared chicken breasts down in juicy slices aboard a platform of hearty salad. It features a beguiling mix of sweet crisp apples and Brussels sprout shavings that bring green bulk to the lettuce, along with a counterpoint in crunchy spiced pecans.
We will send you:
- 2 Chicken breasts
- 100g Shaved Brussels sprouts
- 57g Diced apples
- 1 Head of lettuce
- 60ml Sweet Cider vinaigrette
- 25g Pecan halves
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Mustard, Pecans
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
4 g
Sodium
290 mg
Total Carb
22 g
Sugars
12 g
Protein
43 g
Fibre
7 g
Preparation
Make the spiced pecans
In a large pan, heat a drizzle of oil on medium. Add the pecans and ¼ of the spices. Toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with 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.
Make the salad
Meanwhile, roughly chop the lettuce. In a large bowl, combine the lettuce, apples, Brussels sprouts, spiced pecans, vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
