Protein Upgrade | Spicy Red Pepper ORGANIC Chicken Breasts
with Crushed New Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
450 /serving
This organic chicken packs a hefty punch, coated with a smart and simple combo of roasted red pepper spread and hot chili paste. For perfect balance, it lands on a soft spring salad of baby potatoes and green beans prickled with whole-grain mustard.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Scallion
- 450g Baby potatoes
- 200g Green beans (or string peas)
- 15ml Whole-grain mustard
- 30ml Ajvar (roasted red pepper spread)
- 30ml Apple cider vinegar
- 15ml Sambal oelek
Contains: Milk • Mustard • Sulphites
You will need:
Total Fat
15 g
Saturated Fat
5 g
Sodium
530 mg
Total Carb
46 g
Sugars
7 g
Protein
34 g
Fibre
9 g
Preparation
Boil the potatoes & green beans
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Remove the stem ends of the green beans; cut crosswise into 1-inch pieces.
- Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until tender.
- In the last min., add the green beans.
- Drain and return to the pot.
- Add 1 tbsp butter (double for 4 portions) and stir, lightly crushing the potatoes, until combined; season well with S&P.
Cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
Make the sauce & coat the chicken
- To the pan of chicken, add the ajvar, sambal oelek (add ½ for medium spicy) and 2 tbsp water (double for 4 portions).
- Cook, flipping the chicken often, 1 to 2 min., until the sauce has thickened.
Make the potato salad
- Meanwhile, slice the scallion crosswise.
- To the pot of potatoes and green beans, add the vinegar, mustard, scallion and a drizzle of oil; stir well.
Plate your dish
- Divide the potato salad and chicken between your plates.
- Spoon any remaining sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
