Protein Upgrade | Smoky Spanish ORGANIC Chicken
with Oven-Roasted Veggies Bravas
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
When it comes to Spanish food, nothing beats patatas bravas! That’s largely because of the sauce: unmistakably rich, tangy and smoky with pimentón. So why limit it to starchy potatoes, when it can go full paleo draped over roasted carrots and Brussels sprouts?
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 14g Parsley
- 200g Nantes carrots
- 200g Brussels sprouts
- 30ml Apple cider vinegar
- 30g Cashew butter
- 15g Minced roasted garlic
- 60ml Tomato paste
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Cashews • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
20 g
Saturated Fat
4 g
Sodium
360 mg
Total Carb
33 g
Sugars
11 g
Protein
37 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- Halve the Brussels sprouts lengthwise. In a medium bowl, toss with a drizzle of oil and S&P.
- On a lined sheet pan, toss the carrots with a drizzle of oil and S&P.
- Roast, 8 to 10 min., until partially cooked.
- Flip and add the Brussels sprouts. Roast, flipping halfway, 12 to 14 min., until the vegetables are tender and beginning to brown.
Cook the chicken
- Meanwhile, pat the chicken dry; rub with ½ the spices, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, adding 2 tbsp water halfway, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, pick the parsley leaves off the stems.
Make the bravas sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and remaining spices. Sauté, 1 to 2 min., until dark brown.
- Add the vinegar (start with ½) and cook, scraping up any browned bits, 1 to 2 min., until beginning to evaporate.
- Whisk in the cashew butter and ½ cup water (double for 4 portions). Cook, stirring often, 1 to 2 min., until beginning to thicken.
- If the sauce is too thick, add ¼ cup water, 1 tbsp at a time, until you achieve your desired consistency.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Drizzle with the bravas sauce.
- Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
