Protein Upgrade | Roasted ORGANIC Chicken with Warm Maple-Miso Vinaigrette
Bulgur, Kale & Roasted Cashews
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
Maple syrup and miso are in a long distance relationship, between Canada and Japan. Heating these elements with cider vinegar and butter creates a vinaigrette to drizzle over roasted chicken—certified organic, so it’s better for you and the environment—and carrots fragrant with notes of sesame and orange peel. Finish it with cashews for crunch.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 120g Chopped kale
- 300g Nantes carrots
- 25g Roasted cashews
- 30ml Maple syrup
- 80g Bulgur
- 20g White miso paste
- 30ml Apple cider vinegar
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Cashews • Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
10 g
Sodium
900 mg
Total Carb
72 g
Sugars
22 g
Protein
40 g
Fibre
15 g
Preparation
Roast the chicken & carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- Pat the chicken dry; season with ½ the spices and S&P.
- On a lined sheet pan, toss the carrots with a drizzle of oil, the remaining spices and S&P.
- Add the chicken and roast, flipping halfway, 20 to 25 min., until the chicken* is cooked through and the carrots are tender.
Cook the bulgur & wilt the kale
- Meanwhile, in a large pot, combine the bulgur, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, add the kale, cover and simmer, 6 to 8 min., until the bulgur is tender, the kale has wilted and the water has been absorbed.
- Fluff the bulgur.
Make the vinaigrette
- Meanwhile, heat a large, dry pan on medium.
- Add ⅓ cup water, 2 tbsp butter (double both for 4 portions), the maple syrup, vinegar and miso.
- Cook, whisking often, 3 to 4 min., until reduced and thickened.
Finish & serve
- Roughly chop the cashews.
- Divide the bulgur and kale between your plates.
- Top with the chicken (slice beforehand if desired) and carrots.
- Drizzle with the vinaigrette.
- Garnish with the cashews. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
