Protein Swap | Spiced Chicken Breasts
with Pearl Couscous, Roasted Squash & Raisin Salad
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Welcome in an autumn atmosphere with a masterful meal-size salad. Roasted cubes of garlicky butternut squash suit the season, while sweet plump raisins cozy up to soft baby greens and perfectly tender pearl-size couscous. Our cold-pressed Italian vinaigrette keeps it all rolling along. Heap each helping with roasted chicken breasts (conveniently cooked on the same sheet pan as the squash) seasoned with fennel, rosemary and chili to deepen the Italian accent.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Diced butternut squash
- 2 Garlic cloves
- 45ml Cold-pressed Italian vinaigrette
- 30g Raisins
- 165g Multicoloured pearl couscous
- 8g Italian Links spices (salt, garlic, black pepper, fennel, rosemary, coriander, chili, sunflower oil)
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
3 g
Sodium
280 mg
Total Carb
94 g
Sugars
17 g
Protein
53 g
Fibre
7 g
Preparation
Boil the couscous
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
Meanwhile, mince the garlic. In a large bowl, combine the squash, a drizzle of oil, ½ the spices and S&P.
Roast the chicken & squash
Pat the chicken dry with paper towel; season with the remaining spices and S&P. Arrange on a lined sheet pan and add the squash. Roast, flipping halfway, 20 to 25 min., until the chicken* is cooked through and the squash is browned and tender. In the final 5 min., toss the squash with the garlic.
Make the salad
To the bowl of couscous, add the baby greens, squash, raisins, vinaigrette and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the chicken (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
