Protein Swap | Herbed Paprika Chicken
Beet & Kale Salad with Pistachio Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
You’ll go nuts for the rich crunch of pistachios in the vinaigrette (toasting brings out the best in them). It makes a leafy salad of kale and roasted beets extra interesting and extra protein-filled. Meanwhile, perfectly seasoned chicken has the tastiest drippings.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 120g Chopped kale
- 300g Diced beets
- 14g Parsley
- 30ml Sherry vinegar
- 25g Chopped pistachios
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Pistachios • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
43 g
Saturated Fat
6 g
Sodium
580 mg
Total Carb
27 g
Sugars
13 g
Protein
42 g
Fibre
7 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender.
Toast the pistachios
- Meanwhile, heat a large, dry pan on medium.
- Add the pistachios and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In the reserved 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 and let rest before slicing.
Make the vinaigrette
- Meanwhile, roughly chop the parsley leaves and stems.
- In a small bowl, combine the pistachios, vinegar, garlic, parsley, 3 tbsp oil (double for 4 portions) and S&P.
Make the salad
- In a second large bowl, combine the kale, a drizzle of oil and S&P.
- Massage, 1 to 2 min., until softened.
- Add the beets and ½ the vinaigrette; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Spoon the remaining vinaigrette over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
