Savoury Chicken Breasts
Honey-Dijon Roasted Veg & Pecan Salad
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Starring hefty roasted veggies like Brussels sprouts and cauliflower florets, this hardy salad suits the season. It’s perfectly paleo when you drop in a handful of warm pecans. Combine the tender-crisp and nutty textures with honey-Dijon vinaigrette, and then top with protein from seared chicken.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Brussels sprouts
- 300g Cauliflower florets
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Pecan halves
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Mustard • Pecans • Soy
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
35 g
Saturated Fat
5 g
Sodium
1350 mg
Total Carb
28 g
Sugars
13 g
Protein
47 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- Cut the cauliflower into bite-size pieces.
Roast the vegetables & pecans
- On a lined sheet pan, toss the Brussels sprouts and cauliflower with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring and adding the pecans halfway, 14 to 16 min., until lightly browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium 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.
Make the salad
- In a large bowl, combine the vegetables, pecans and vinaigrette.
Plate your dish
- Divide the chicken and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
