Protein Swap | Spanish Chicken
with Pesto Romesco & Sautéed Veggies
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Chicken breasts make a stunning supper, any way you slice them. (But we do recommend thinly and against the grain.) They find an ideal keto partner in a shortcut romesco sauce, concocted from almond butter, sun-dried tomato pesto and lemon, with plenty of sautéed sweet peppers on the side.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Sweet peppers
- 30ml Sun-dried tomato pesto
- 1 Lemon
- 200g Green beans (or string peas)
- 15ml Minced garlic
- 15g Almond butter
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Almonds • Cashews • Milk • Mustard
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
30 g
Saturated Fat
4 g
Sodium
480 mg
Total Carb
32 g
Sugars
15 g
Protein
46 g
Fibre
9 g
Preparation
Cook the pork
- Pat the pork dry; season with ⅔ of the spices and S&P.
- In a medium pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- Halve, core and cut the sweet peppers lengthwise into ½ inch pieces.
- Juice the lemon.
Cook the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the green beans and sweet peppers. Sauté, 3 to 4 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions), the remaining spices and S&P.
- Cook, partially covered, 1 to 2 min., until crisp-tender.
Make the romesco sauce
- In a small bowl, whisk 1 tbsp oil, 1 tbsp water (double both for 4 portions), the pesto, almond butter, lemon juice (start with ½), remaining garlic and S&P.
Plate your dish
- Divide the pork and vegetables between your plates.
- Top the pork with a spoonful of the romesco sauce.
- Serve the remaining romesco sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
