Protein Upgrade | Rustic Seared ORGANIC Chicken Breasts & Burst Cherry Tomatoes
Greek-Style Salad with Olives & Feta
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
This Greek-inspired chicken—certified organic, so it’s better for you and the environment—supper is bursting with flavour—literally! To make a rustic sauce, you’ll throw cherry tomatoes into a hot pan until they’re exploding with sweet and savoury tastes. Keep things keto by avoiding rice but inviting dairy, with a village salad festooned with briny morsels of feta, along with crunchy cucumbers, red onions and olives.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 140g Cherry tomatoes
- 50g Sliced red onions
- 2 Cucumbers
- 1 Sweet pepper
- 30ml White balsamic vinegar
- 30g Olives
- 12g Chicken demi-glace
- 60g Feta
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
8 g
Sodium
1360 mg
Total Carb
20 g
Sugars
8 g
Protein
36 g
Fibre
4 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large 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.
Start the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the tomatoes, ½ the onions, ½ the remaining spices and S&P. Sauté, 2 to 3 min., until the tomatoes begin to soften.
Finish the sauce
To the pan of tomatoes, add the demi-glace, ⅔ cup water (double for 4 portions) and S&P; bring to a boil. Cook, scraping up any browned bits, 30 sec. to 1 min., until the tomatoes begin to burst. Reduce the heat to simmer and cook, partially covered, 2 to 3 min., until the sauce has slightly reduced.
Make the salad
Meanwhile, medium-dice the cucumbers. Halve, core and medium-dice the sweet pepper. Roughly chop the olives (if desired). In a large bowl, combine the cucumbers, sweet pepper, olives, vinegar, remaining onions and spices, ½ the cheese, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the sauce and a spoonful of the salad between your plates. Top with the chicken (slice beforehand if desired). Crumble the remaining cheese over the chicken. Serve the remaining salad on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
