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Paleo: Honey-Dijon Chicken

with Roasted Broccoli, Baby Greens & Apple Salad

Cooking time

20 minutes

Servings

2/4

Calories

560 /serving

Paleo: Honey-Dijon Chicken

with Roasted Broccoli, Baby Greens & Apple Salad

It’s a perfect marriage of fruit and vegetables. Avoiding refined carbs means thinking smart about sides and this hearty salad is a great example. It’s composed of oven-roasted broccoli imbued with garlic and Greek-style herbs, crisp slices of apple and airy baby greens, all lightly coated in a honey-Dijon vinaigrette. Get those same sweet-sharp flavours layered on chicken breasts in a demi-glace sauce that coats them in a golden sheen.

We will send you:

2 Chicken breasts
15ml Minced garlic
300g Broccoli florets
90g Baby greens (lettuce mix, baby spinach, kale or arugula)
1 Apple
60ml Sweet, Savoury Honey-Dijon vinaigrette
30ml Vegetable demi-glace
5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)

Contains: Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
28 g

Saturated Fat
4 g

Sodium
620 mg

Total Carb
36 g

Sugars
20 g

Protein
45 g

Fibre
8 g

Preparation

Roast the broccoli

Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 3 min., add ½ the garlic.

Cook the chicken

Meanwhile, pat the chicken dry with paper towel; season with the remaining 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, halve, core and thinly slice the apple.

Make the salad

In a large bowl, combine the baby greens, broccoli, apple, all but 1 tbsp of the vinaigrette (double for 4 portions) and S&P.

Make the sauce & coat the chicken

Heat the reserved pan on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, remaining vinaigrette and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced. Return the chicken; toss well.