Quick Smoky-Sweet Ajvar Chicken Breasts
with Walnut & Warm Beet Salad
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
Paleo says yo to proteins, low to carbs and no to dairy. Whether you’re following the guidelines or not, this 15-minute dish is a winner. Rich walnuts meet warm diced beets in a salad with radishes and curly leaf lettuce. Our honey-Dijon vinaigrette is ready to dress them. And seared chicken breasts quickly pick up flavour from a sprinkling of smoky-sweet spices and a coating of ajvar, roasted red pepper spread that easily spreads the love.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 200g Diced beets
- 1 Head of curly leaf lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Ajvar (roasted red pepper spread)
- 25g Chopped walnuts
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cayenne pepper, cumin, smoked hickory flavour)
Contains: Mustard, Sulphites, Walnuts
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
5 g
Sodium
1360 mg
Total Carb
28 g
Sugars
16 g
Protein
46 g
Fibre
6 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large 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. In the final 5 min., add the ajvar; toss well.
Toast the walnuts
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and season with S&P. Reserve the pan.
Cook the beets
In the same pan, heat a drizzle of oil on medium-high. Add the beets and sauté, 5 to 7 min., until beginning to soften. Add 2 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 2 to 3 min., until tender.
Mise en place
Meanwhile, roughly chop the lettuce. Thinly slice the radishes.
Make the salad
In a large bowl, combine the lettuce, radishes, beets, walnuts, vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the chicken (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
