Protein Upgrade | Slow-Carb: Veracruz ORGANIC Chicken Breasts & Spicy Peanut-Cilantro Salsa
Smoky Roasted Carrots
Cooking time
25 minutes
Servings
2/4
Calories
450 /serving
It’s more than low carb, it’s slow carb: the focus is on meat proteins, legumes and vegetables. We’re nuts about this salsa, which sets off the crunch of toasted peanuts against fresh cilantro and a dash of sambal oelek for some serious heat. It hits the spot with every bite. Especially served with smoky chicken breasts—certified organic, so they’re better for you and the environment—, seared to juiciness with equally juicy cherry tomatoes, alongside oven-roasted carrots.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 300g Nantes carrots
- 140g Cherry tomatoes
- 1 Bunch of cilantro
- 1 Lime
- 15ml Sambal oelek
- 15ml Toasted sesame oil
- 25g Chopped peanuts
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Peanuts, Sesame, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Large pan
Total Fat
25 g
Saturated Fat
4 g
Sodium
310 mg
Total Carb
27 g
Sugars
10 g
Protein
34 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Quarter the lime. Halve the tomatoes.
Cook the chicken & tomatoes
Pat the chicken dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked. Add the tomatoes and cook, 1 to 2 min. per side, until the chicken* is cooked though and the tomatoes have softened.
Make the salsa
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl and add 1 tbsp oil, the juice of 2 lime wedges (double both for 4 portions), the sesame oil, sambal oelek (add ½ for medium spicy), ⅔ of the cilantro, the remaining spices and S&P; stir well.
Plate your dish
Divide the carrots, chicken (slice beforehand if desired) and tomatoes between your plates. Top the chicken with the salsa. Garnish with the remaining cilantro and lime wedges. 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.
