Protein Swap | Orange-Basil Chicken Thighs
with Roasted Carrots & Kale Chips
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
The crowning glory of this paleo chicken feast is the sunny pan sauce, made with juicy orange segments and leaves of basil swirled in demi-glace. Fill out each cheerful portion with sweet roasted Nantes carrots and oven-crisped kale chips, showered in a lively spice blend.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Nantes carrots
- 1 Bunch of kale
- 1 Orange
- 14g Basil
- 15ml Minced garlic
- 12g Chicken demi-glace
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
21 g
Saturated Fat
4 g
Sodium
1060 mg
Total Carb
41 g
Sugars
17 g
Protein
43 g
Fibre
9 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, 15 to 18 min., until tender.
Make the kale chips
- Meanwhile, remove the kale leaves from the stems; tear the leaves.
- On a second lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 8 to 10 min., until crispy and lightly browned.
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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, pick the basil leaves off the stems.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Cut between the membranes to separate the segments.
- In a small bowl, squeeze the juice from the remaining membranes and add the segments.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add 2 basil leaves (tear before adding), ¼ cup water (double both for 4 portions), the orange segments and juice, and the demi-glace.
- Cook, scraping up any browned bits, 2 to 3 min., until slightly reduced; season with S&P.
Plate your dish
- Divide the carrots and kale chips between your plates.
- Top with the chicken and sauce.
- Garnish with the remaining basil (tear before adding). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
