Protein Swap | Black Garlic Mexican Chicken Breasts
with Snappy Side Salad
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
A clove by any other colour… would be garlic as you know it. A rarer find, black garlic develops its earthy-sweet palate and date-like stickiness during the fermentation process. It brings a sophisticated edge to chicken, while the salad cashes in on crunchy cukes and string peas.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Cucumbers
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Black garlic clove
- 200g String peas (sugar snap peas or snow peas)
- 30ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites
You will need:
Medium oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
720 mg
Total Carb
19 g
Sugars
7 g
Protein
44 g
Fibre
5 g
Preparation
Cook the pork
- Preheat the oven to 450°F.
- Pat the pork dry; season with the spices and S&P.
- In a medium, oven-safe pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, halve the string peas crosswise on an angle.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Finely chop the garlic into a paste.
Make the salad
- In a large bowl, combine ⅔ of the vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, string peas and cucumbers; toss well.
Make the sauce
- Heat the reserved pan on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace and ¼ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 1 to 2 min., until combined.
- Add the remaining vinegar. Reduce the heat to low and simmer, stirring often, 1 to 2 min., until slightly thickened; season with S&P.
Plate your dish
- Divide the pork and salad between your plates.
- Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
