Nick’s Pick | Smoky Catalonian-Spiced Chicken Traybake
with Sweet Pepper, Potatoes & Roasted Garlic Mayo
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get a whiff of pimentón, and you’ll be transported to Spain—specifically to the Catalonia region, where smoked paprika is king. With a sweet mix of dried peppers and coriander, it makes a lively seasoning for this easy traybake supper. Dust the chicken breasts, baby potatoes and sweet pepper with it, and serve each oven-bronzed serving with a layer of pan-wilted kale splashed with sherry vinegar. Roasted garlic mayo demands you take a dip.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 120g Chopped kale
- 1 Sweet pepper
- 60ml Mayonnaise
- 15ml Sherry vinegar
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Eggs, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
4 g
Sodium
420 mg
Total Carb
50 g
Sugars
8 g
Protein
47 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Medium-dice the potatoes. Halve and core the sweet pepper lengthwise; cut each half into 3 wedges.
Roast the traybake
Pat the chicken dry with paper towel; season with ½ the spices and S&P. On a lined sheet pan, toss the potatoes and sweet pepper with a drizzle of oil, the remaining spices and S&P. Add the chicken* and roast, flipping halfway, 20 to 25 min., until cooked through and the vegetables are tender.
Make the garlic mayo
Meanwhile, in a small bowl, combine the mayo, ½ the garlic and S&P.
Sauté the kale
In a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale, demi-glace and 1 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until slightly wilted. Off the heat, add the vinegar and S&P; stir well.
Plate your dish
Divide the traybake (slice the chicken beforehand if desired) between your plates. Top with the kale. Serve the garlic mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
