Protein Swap | Bistro-Style Chicken Thighs & Parsnip ‘Frites’
Green Salad with Tarragon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
A touch of fresh tarragon brings refined French flair to the table. Swirled with apple cider vinegar and briny capers, it’s a bistro-worthy finish for a classic salade verte of curly leaf lettuce. Drizzle the vinaigrette over oven-hot parsnip ‘fries’ that you’ll plate next to juicy pan-seared chicken thighs, for some paleo ooh la la!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Parsnips
- 15ml Minced garlic
- 1 Bunch of tarragon
- 1 Head of curly leaf lettuce
- 30ml Apple cider vinegar
- 10g Capers
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Large pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
49 g
Saturated Fat
7 g
Sodium
720 mg
Total Carb
37 g
Sugars
9 g
Protein
38 g
Fibre
8 g
Preparation
Make the parsnip ‘frites’
Preheat the oven to 450°F. Peel and cut the parsnips lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender.
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, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the vinaigrette
Meanwhile, pick the tarragon leaves off the stems; roughly chop the leaves. In a medium bowl, combine the garlic, capers, tarragon, vinegar, 5 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the salad
Roughly chop the lettuce. In a large bowl, combine the lettuce and ⅔ of the vinaigrette.
Plate your dish
Divide the chicken, salad and parsnip ‘frites’ between your plates. Drizzle the parsnip ‘frites’ with the remaining vinaigrette. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
