Seared Chicken Breasts with Sweet Pepper-Walnut Salsa
Garlicky Roasted Cauliflower
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Paleo is all about packing a protein punch, so we’re doubling down with meat and nuts in this diet-conscious supper. Toast the walnuts until they’re fragrant and browned, and combine them with finely chopped sweet pepper and garlic to make a deliciously textured salsa. Spoon the vibrant red mixture over top tender chicken breasts that complete cooking with a demi-glace glaze, and slip in some spiced, garlic-dotted cauliflower for company.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 300g Cauliflower florets
- 1 Sweet pepper
- 25g Chopped walnuts
- 30ml Vegetable demi-glace
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Walnuts
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
3 g
Sodium
770 mg
Total Carb
17 g
Sugars
7 g
Protein
46 g
Fibre
5 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender. In the final 2 min., add ¾ of the garlic.
Toast the walnuts
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant; season with a pinch of salt. Transfer to a small bowl and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with all but a pinch of 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, leaving any browned bits in the pan. Reserve the pan.
Make the salsa
Meanwhile, halve, core and small-dice the sweet pepper. To the bowl of walnuts, add the sweet pepper, remaining garlic and spices, a drizzle of oil and S&P; stir well.
Make the sauce & coat the chicken
Heat the reserved pan on medium. Add the demi-glace and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced. Return the chicken; toss well.
Plate your dish
Divide the chicken (slice beforehand if desired), sauce and cauliflower between your plates. Top the chicken with the salsa. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
