Protein Upgrade | Paleo: Honey-Dijon ORGANIC Chicken
with Roasted Broccoli, Baby Greens & Apple Salad
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
It’s a perfect marriage of fruit and vegetables. Avoiding refined carbs means thinking smart about sides and this hearty salad is a great example. It’s composed of oven-roasted broccoli imbued with garlic and Greek-style herbs, crisp slices of apple and airy baby greens, all lightly coated in a honey-Dijon vinaigrette. Get those same sweet-sharp flavours layered on chicken breasts—certified organic, so they’re better for you and the environment—in a demi-glace sauce that coats them in a golden sheen.
We will send you:
- 2 Organic chicken breasts
- 15ml Minced garlic
- 300g Broccoli florets
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Apple
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
4 g
Sodium
590 mg
Total Carb
36 g
Sugars
20 g
Protein
35 g
Fibre
8 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 3 min., add ½ the garlic.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium 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, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, halve, core and thinly slice the apple.
Make the salad
In a large bowl, combine the baby greens, broccoli, apple, all but 1 tbsp of the vinaigrette (double for 4 portions) and S&P.
Make the sauce & coat the chicken
Heat the reserved pan on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, remaining vinaigrette and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced. Return the chicken; toss well.
Plate your dish
Divide the chicken (slice beforehand if desired) and salad between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
