Protein Upgrade | Spanish ORGANIC Chicken & Almond Salad
with Roasted Veggies & Romesco Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Rich and tangy romesco is a bit of a Spanish national treasure. Almond butter and roasted red pepper spread, blended with sherry vinegar, make fast work of it as a dressing for curly leaf lettuce, roasted onion and thick-cut zucchini, alongside seared chicken breasts—certified organic, so they’re better for you and the environment—and sliced almonds.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Green zucchini
- 1 Onion (or shallot)
- 1 Head of curly leaf lettuce
- 30g Almond butter
- 30ml Sherry vinegar
- 25g Almonds
- 15ml Ajvar (roasted red pepper spread)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Almonds • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
38 g
Saturated Fat
5 g
Sodium
570 mg
Total Carb
25 g
Sugars
10 g
Protein
38 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; halve crosswise.
- Peel and thinly slice the onion into rounds.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 14 to 16 min., until browned and tender.
Toast the almonds
- Meanwhile, heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In the reserved 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 and let rest before slicing.
Make the salad
- Meanwhile, roughly chop the lettuce.
- In a large bowl, combine 1 ½ tbsp water, 2 tbsp oil (double both for 4 portions), the ajvar, almond butter, vinegarand S&P.
- Add the lettuce; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the vegetables, chicken and almonds. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
