Protein Upgrade | Greek ORGANIC Chicken Breasts
with Warm Roasted Veggie, Feta & Olive Salad
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
It doesn’t take long to warm up to this Greek salad. Cherry tomatoes, sweet pepper and onion, roasted to softness, join cool components like chopped cucumber, olives and cubes of feta under a quick vinaigrette. Drop herby bronzed chicken breasts—certified organic, so they’re better for you and the environment—on top, and drop the carb count for the night.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Cucumber
- 140g Multicoloured cherry tomatoes
- 1 Sweet pepper
- 1 Onion (or shallot)
- 30ml Champagne vinegar
- 30g Olives
- 30g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
29 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
22 g
Sugars
10 g
Protein
33 g
Fibre
5 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and cut the onion into ½ inch wedges.
- Halve, core and medium-dice the sweet pepper.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spicesand S&P.
- Roast, 6 to 8 min., until partially cooked.
- Stir and add the tomatoes. Roast, 2 to 4 min., until the sweet pepper is tender and the tomatoes and onion have softened.
- Transfer to a large bowl.
Cook the chicken
- Meanwhile, 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, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Roughly chop the olives.
Make the salad
- In a small bowl, make the vinaigrette by combining the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- To the bowl of vegetables, add the cucumber, olives, vinaigrette and cheese; toss well.
Plate your dish
- Divide the salad and chicken between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
