Seared Chicken & Grains Salad
with Balsamic-Glazed Roasted Beets & Toasted Pistachios
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
It’s all about balance. This salad platter achieves perfect equilibrium with a thoughtful combination of meat, veggie, grains… and even nuts, with a delicious garnish of toasted pistachios. Wholesome bulgur makes for a fluffy, filling base to build on, while seared chicken breasts rest on top dripping with tasty spiced juices. Roasted beets add a fun and festive touch, with a double coating of balsamic glaze and white balsamic vinegar.
We will send you:
- 2 Chicken breasts
- 225g Red beets
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml White balsamic vinegar
- 25g Pistachios
- 80g Bulgur
- 15g Balsamic glaze
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Sulphites, Pistachios, Wheat
You will need:
Medium pot
Large pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
5 g
Sodium
630 mg
Total Carb
54 g
Sugars
14 g
Protein
50 g
Fibre
10 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with ½ the vinegar, ½ the balsamic glaze, a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 23 min., until tender.
Toast the pistachios
Meanwhile, heat a large, dry pan on medium. Toast the pistachios, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and set aside to cool slightly.
Make the vinaigrette
Meanwhile, in a medium bowl, combine the remaining vinegar, balsamic glaze and spices, 3 tbsp olive oil (double for 4 portions) and S&P.
Finish & serve
Roughly chop the baby greens. Divide the bulgur between your plates. Top with the baby greens, beets and chicken. Drizzle with the vinaigrette. Garnish with the pistachios. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
