Paleo: Chicken Breasts and Thyme-Balsamic Sauce
with Roasted Parsnips & Kale
Cooking time
20 minutes
Servings
2/4
Calories
370 /serving
Sometimes, after a long day, you just want to hit the sauce. And what better choice than the delectable concoction that graces this dish! Fragrant with fresh thyme leaves, it’s built in the pan fond from balsamic vinegar, whole-grain mustard and demi-glace for a tangy and herby result. Rain it down on juicy slices of seared chicken breasts arranged over roasted parsnips and kale, and relax in an atmosphere of rustic refinement.
We will send you:
- 2 Chicken breasts
- 1 Bunch of thyme
- 300g Parsnips
- 100g Chopped kale
- 30ml Vegetable demi-glace
- 15ml Whole-grain mustard
- 15ml Balsamic vinegar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard, Sulphites
You will need:
Large pan
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
7 g
Saturated Fat
1 g
Sodium
910 mg
Total Carb
36 g
Sugars
10 g
Protein
44 g
Fibre
7 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Peel and halve the parsnips lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 14 to 16 min., until partially cooked.
Cook the chicken
Meanwhile, 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 cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Finish the vegetables
Meanwhile, in a large bowl, combine the kale, a drizzle of oil, the remaining spices and S&P. Massage the kale, 1 to 2 min., until softened. When the parsnips are partially cooked, remove from the oven, flip and add the kale. Roast, 5 to 6 min., until tender.
Make the sauce
Pick the thyme leaves off the stems. In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium. Add the thyme and sauté, 30 sec. to 1 min., until fragrant. Add the vinegar, mustard, demi-glace, 3 tbsp water (double for 4 portions) and S&P. Cook, scraping up any browned bits, 2 to 3 min., until heated through.
Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired). Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
