Protein Upgrade | Veracruz ORGANIC Chicken & Spicy Peanut-Cilantro Salsa
with Smoky Roasted Carrots
Cooking time
25 minutes
Servings
2/4
Calories
430 /serving
We’re nuts about this slow-carb salsa, which sets the crunch of toasted peanuts against cilantro and a dash of sambal oelek for 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.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 140g Cherry tomatoes
- 300g Nantes carrots
- 14g Cilantro
- 1 Lime
- 25g Chopped peanuts
- 15ml Toasted sesame oil
- 15ml Sambal oelek
- 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:
Large pan
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
4 g
Sodium
310 mg
Total Carb
25 g
Sugars
11 g
Protein
33 g
Fibre
9 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 cilantroleaves and stems.
- Quarter the lime.
- Halve the tomatoes.
Cook the chicken & tomatoes
- Pat the chicken dry; 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 often, 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
