Protein Swap | Fragrant Sheet Pan Chicken Thighs & Roasted Broccoli-Peanut Salad
with Zingy Ginger-Mint Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
When you’re partway through the prep, we recommend stopping to take a deep breath. Notice all the enchanting fragrances in the air: whiffs of lemongrass, ginger and fresh mint. Sizzling to tenderness on a sheet pan, chicken thighs are coated in our exotic Lemongrass & Nori spice blend. They’re set up to side with a sassy salad that combines roasted broccoli tops with shredded cabbage and peanuts, doused in a ginger and mint vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 150g Shredded cabbage
- 300g Broccoli florets
- 15ml Ginger paste
- 1 Bunch of mint
- 30ml Apple cider vinegar
- 25g Chopped peanuts
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts, Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
5 g
Sodium
350 mg
Total Carb
23 g
Sugars
6 g
Protein
42 g
Fibre
7 g
Preparation
Start the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel and rub with a drizzle of oil; season with ½ the spices and S&P. Arrange on a lined sheet pan and roast, 6 to 8 min., until partially cooked.
Finish the chicken & roast the broccoli
Meanwhile, in a medium bowl, combine the broccoli (halve if large), a drizzle of oil, the remaining spices and S&P. When the chicken is partially cooked, remove from the oven, flip and add the broccoli. Roast, stirring halfway, 14 to 18 min., until the chicken* is cooked through and the broccoli is tender.
Make the vinaigrette
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. In a large bowl, combine the mint, ginger (start with ½), vinegar and 2 tbsp oil (double for 4 portions).
Make the salad & serve
To the bowl of vinaigrette, add the broccoli, cabbage, peanuts and S&P; toss well. Divide the chicken (slice beforehand if desired) and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
