Protein Swap | Chicken Thigh, Balsamic & Burst Cherry Tomato Skillet
with Crisp String Pea Salad
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
The appreciation will swell to bursting on a soon-to-be-spring evening, when you serve up this bright number with a low calorie count. You’ll cook down cherry tomatoes until they’ve softened into a sauce, with garlic and a dash of balsamic vinegar (which cooks off to leave a mellow taste). Swirl around chicken thighs as they simmer to tender. Make a quick salad from string peas and baby greens while your anticipation rises.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 280g Cherry tomatoes
- 100g String peas (sugar snap peas or snow peas)
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Balsamic vinegar
- 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)
Contains: Milk, Sulphites
You will need:
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
13 g
Sodium
490 mg
Total Carb
19 g
Sugars
11 g
Protein
39 g
Fibre
4 g
Preparation
Start the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Start the skillet
Meanwhile, halve the tomatoes. In the reserved pan, heat a drizzle of oil on medium-high. Add the tomatoes, ½ the garlic, ½ the remaining spices and S&P. Sauté, 2 to 3 min., until beginning to soften.
Finish the chicken & skillet
To the pan of tomatoes, add ½ the vinegar. Cook, scraping up any browned bits, 30 sec. to 1 min., until evaporated. Add the chicken, demi-glace, ⅔ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, partially covered, 4 to 6 min., until the chicken* is cooked through and the sauce has slightly reduced. Add 2 tbsp butter (double for 4 portions); stir well.
Make the salad
Meanwhile, cut the string peas crosswise into thirds. In a large bowl, combine the remaining vinegar, garlic and spices, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens and string peas; toss well.
Plate your dish
Divide the skillet (slice the chicken beforehand if desired) between your plates. Serve the salad on the side. Bon appétit!
You could win a trip for 2 to Halifax!
We've partnered with The Bicycle Thief, the east coast's most iconic restaurant to bring Good-er meals to more tables across Canada. Until March 16th, every exclusive The Bicycle Thief recipe added to your weekly Goodfood box is a chance to win a trip for 2 to Halifax and a dinner at the restaurant. Scan the QR code above to learn more!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
