Protein Swap | Blackened Chicken Breasts
with Sweet Potato Mash & Caramelized Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
There’s a little blackened magic in every mouthful! Chicken breasts get a one-two treatment: first a simple sear to seal in an outer layer of spices, and then a coating of sweet mango chutney. Serve them with a smooth mash and oven-hot zucchini that’s good as gold.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Green zucchini
- 1 Scallion
- 15ml Ginger paste
- 450g Sweet potatoes
- 60g Mango chutney
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 tbsp Butter
Total Fat
20 g
Saturated Fat
6 g
Sodium
1090 mg
Total Carb
77 g
Sugars
31 g
Protein
46 g
Fibre
11 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the sweet potatoes.
- Add the ginger and sweet potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the zucchini
- Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- On a lined sheet pan, toss the zucchini with the white bottom of the scallion, ½ the mango chutney, a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 7 to 9 min., until browned and tender.
Cook & coat the pork
- Meanwhile, pat the pork dry and drizzle with oil; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Add the remaining mango chutney and 2 tbsp water (double for 4 portions).
- Cook, spooning the sauce over the pork, 1 to 2 min., until coated.
Plate your dish
- Divide the mash between your plates.
- Top with the zucchini and pork (slice beforehand if desired).
- Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
