Protein Swap | Honey-Dijon Chicken Breasts
with Roasted Carrot, Apple & Almond Salad
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Need a little TLC? As in, tender, love and care? This versatile cut of chicken always makes an impressive centrepiece for a comforting meal. Our versatile honey-Dijon vinaigrette steps in to sauce it up. Apply those sweet mustardy flavours to a playful paleo side salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Multicoloured Nantes carrots
- 1 Green apple slices
- 1 Head of curly leaf lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Almonds
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
Contains: Almonds • Mustard
You will need:
Medium oven-safe pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
30 g
Saturated Fat
4 g
Sodium
670 mg
Total Carb
32 g
Sugars
17 g
Protein
45 g
Fibre
8 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 12 to 16 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; season with the remaining 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.
Mise en place
- Meanwhile, roughly chop the lettuce.
Make the sauce
- Heat the reserved pan on medium-high.
- Add the demi-glace and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until combined.
- Add 1 tbsp of the vinaigrette (double for 4 portions).
- Reduce the heat to low and simmer, stirring often, 1 to 2 min., until slightly thickened; season with S&P.
Make the salad
- In a large bowl, combine the lettuce, carrots, apples, almonds (roughly chop if whole), remaining vinaigrette and S&P.
Plate your dish
- Divide the pork (slice beforehand if desired) 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.
