Paleo: Chicken Breasts with Artichoke Pan Sauce
Sautéed String Beans & Roasted Peppers
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
Be the CEO of paleo! Take it to the next level with a dish that’s divine and diet-conscious. What’s more, you need just seven ingredients to achieve greatness. Marinated artichokes are the key to success for a sauce concocted from the pan fond and a dash of demi-glace. Spoon it over seared chicken breasts, accompanied by a colourful combo of sautéed string beans and shards of roasted peppers.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 300g String beans
- 2 Roasted peppers
- 170ml Marinated artichokes (jar)
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
You will need:
Medium pan
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
740 mg
Total Carb
23 g
Sugars
7 g
Protein
43 g
Fibre
7 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a medium 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.
Mise en place
Meanwhile, remove the stem ends of the string beans. Thinly slice the roasted peppers. Drain the artichokes and pat dry with paper towel.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, 1 to 2 min., until beginning to soften. Add the garlic, 1 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender. Add the roasted peppers and sauté, 30 sec. to 1 min., until warmed through.
Make the sauce
Heat the reserved pan on medium. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened. Add the artichokes and cook, stirring occasionally, 1 to 2 min., until warmed through.
Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired) and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
