Veracruz Chicken
with Spicy Peanut-Cilantro Salsa & Roasted Carrots
Cooking time
25 minutes
Servings
2/4
Calories
550 /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, seared to juiciness with equally juicy cherry tomatoes.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 140g Cherry tomatoes
- 14g Cilantro
- 300g Nantes carrots
- 15ml Sambal oelek
- 25g Chopped peanuts
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Peanuts • Sulphites
You will need:
Large pan
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
5 g
Sodium
330 mg
Total Carb
25 g
Sugars
11 g
Protein
44 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 cilantro leaves 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 2 tbsp oil, the juice of 2 lime wedges (double both for 4 portions), the 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
