Protein Upgrade | French Country ORGANIC Chicken Breasts
Caper Pan Sauce & Fennel-Walnut Salad
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Show ’em who’s sauce! Briny capers, grainy mustard and a splash of demi-glace... it's all simmered in the same pan used to sear juicy chicken breasts—certified organic, so they’re better for you and the environment. In paleo style, you’ll skip the carbs in favour of a pro-protein salad loaded with walnuts and fennel, sided by herb-roasted carrots.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Multicoloured Nantes carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Fennel bulb
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 10g Capers
- 25g Chopped walnuts
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Mustard, Sulphites, Walnuts
You will need:
Medium pan
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
4 g
Sodium
620 mg
Total Carb
27 g
Sugars
10 g
Protein
37 g
Fibre
9 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry; season with ⅔ 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, leaving any browned bits in the pan. Reserve the pan.
Mise en place & toast the walnuts
Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise. In a medium pan, heat a drizzle of oil on medium. Add the walnuts and remaining spices. Toast, stirring often, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl to cool.
Make the sauce & coat the chicken
Heat the reserved pan on medium. Add the demi-glace, capers, mustard (start with ½) and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced. Return the chicken.
Make the salad
In a large bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the fennel, baby greens, walnuts and S&P.
Plate your dish
Divide the chicken (slice beforehand if desired), carrots and salad between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
