Protein Swap | Creamy Tuscan-Style Chicken Thighs
with Roasted Brussels Sprouts over Spiced Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Let the sun-dried tomato pesto shine in! With a touch of cream, it blankets seared chicken thighs in a warm, velvety, tangy-sweet sauce. You may want to spoon a little more over oven-crinkled Brussels sprouts and wilted leafy greens. Serve it all atop fluffy bulgur—it won’t say no to some of that creamy tomato sauce, either.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Brussels sprouts
- 120g Baby greens (baby spinach or kale)
- 15ml Sun-dried tomato pesto
- 2 Garlic cloves
- 80g Bulgur
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Whisk
Sheet pan
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
17 g
Sodium
800 mg
Total Carb
52 g
Sugars
6 g
Protein
47 g
Fibre
13 g
Preparation
Roast the Brussels sprouts & wilt the spinach
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. Remove from the oven and add the spinach; stir until slightly wilted.
Cook the chicken
Meanwhile, 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, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Make the sauce
Grate the garlic. In the reserved pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, pesto, 2 tbsp water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 30 sec. to 1 min., until slightly thickened. Off the heat, add 2 tbsp butter (double for 4 portions); whisk.
Plate your dish
Divide the bulgur between your plates. Top with the chicken, Brussels sprouts and spinach. Spoon the sauce over. 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.
