Protein Upgrade | Bourbon-Mustard ORGANIC Chicken Breasts
Roasted Veggie & Quinoa Salad
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
Our BBQ on Bourbon Street spice blend brings the party right to your house. Let it fly all over pan-seared chicken—certified organic, so it’s better for you and the environment—, presented atop a salad of spiced white quinoa, roasted shallot and green beans. The rest relies on a delectably creamy pan sauce, made with whole-grain mustard.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Shallot (or onion)
- 400g Green beans (or string peas)
- 95g White quinoa
- 15ml Whole-grain mustard
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
27 g
Saturated Fat
7 g
Sodium
1030 mg
Total Carb
53 g
Sugars
11 g
Protein
39 g
Fibre
9 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and ½ the spices; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Roast the vegetables
- Meanwhile, halve, peel and thinly slice the shallot.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 5 to 8 min., until tender.
Start the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oilon medium-high.
- Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked.
Finish the chicken & make the sauce
- To the pan of chicken, add the cream, demi-glace, mustard, ½ the vinegar and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, spooning the sauce over, 2 to 3 min., until slightly thickened and the chicken* is cooked through.
Make the quinoa salad
- In a medium bowl, combine the quinoa, vegetables, remaining vinegar and 1 tbsp oil (double for 4 portions).
Plate your dish
- Divide the quinoa salad between your plates.
- Top with the chicken (slice beforehand if desired).
- Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
