Seared Chicken Breasts with Toasted Almond Rice Pilaf
Roasted Delicata Squash & Creamy Scallion Sauce
Cooking time
25 minutes
Servings
4
Calories
720 /serving
The sunshiny half-rings of delicata squash will make it look as if your plates are smiling up at you! Everyone will love the juicy chicken smothered in a creamy, buttery sauce, especially where the savoury goodness drips down onto the rice pilaf. You’ll throw some peas and scallion into the pilaf, plus the secret weapon, toasted almonds, for a nutty flavour and texture the whole fam will appreciate.
We will send you:
- 4 Chicken breasts
- 1 Scallion
- 1 Delicata squash
- 150g Green peas
- 25g Almonds
- 320g White rice
- 60ml Vegetable demi-glace
- 90ml Heavy cream
- 20g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Almonds, Milk, Mustard
You will need:
Medium pot
Salt & pepper (S&P)
Sheet pan
Parchment paper
Oil
Large pan
2 tbsp Butter
Total Fat
25 g
Saturated Fat
10 g
Sodium
690 mg
Total Carb
76 g
Sugars
4 g
Protein
49 g
Fibre
5 g
Preparation
Cook the rice
Preheat the oven to 450°F. Heat a medium, dry pot on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 3 min., until lightly browned and fragrant. Add the rice and ⅓ of the spices. Toast, stirring frequently, 2 min., until fragrant. Add 2 ½ cups water and S&P; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the peas. Fluff the rice.
Mise en place
Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top. Remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds.
Roast the squash
On a lined sheet pan, toss the squash with a drizzle of oil, ½ the remaining spices and S&P. Roast, flipping halfway, 14 to 16 min., until tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
Make the sauce & finish the chicken
To the pan of chicken, add the white bottom of the scallion and 2 tbsp butter. Cook, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the cream, demi-glace, ½ cup water and S&P; bring to a boil. Reduce the heat to simmer and cook, spooning the sauce over, 5 to 6 min., until the chicken* is cooked through and coated.
Finish & serve
To the pot of rice, add ½ the green top of the scallion; stir well. Divide the rice between your plates. Top with the chicken (slice beforehand if desired) and squash. Spoon the sauce over. Garnish with the remaining green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
