Veracruz Chicken Breasts
with Spicy Peanut Salsa & Roasted Carrots
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
We’re nuts about this salsa, which sets off the crunch of toasted peanuts against fresh cilantro and a dash of sambal oelek. It hits the spot with every bite! Especially served with roasted carrots and smoky chicken, seared to juiciness with equally juicy cherry tomatoes.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 140g Cherry tomatoes
- 14g Cilantro
- 1 Lime
- 15ml Sambal oelek
- 15ml Toasted sesame oil
- 25g Chopped peanuts
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Peanuts, Sesame, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Large pan
Total Fat
33 g
Saturated Fat
5 g
Sodium
340 mg
Total Carb
26 g
Sugars
10 g
Protein
45 g
Fibre
8 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.
Mise en place
- Meanwhile, roughly chop the cilantro leaves and stems.
- Quarter the lime.
- Halve the tomatoes.
Cook the chicken & tomatoes
- Pat the chicken dry; season with all but a pinch 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, 4 to 6 min. per side, until partially cooked.
- Add the tomatoes and cook, 1 to 2 min. per side, until the chicken* is cooked though and the tomatoes have softened.
Make the salsa
- Meanwhile, in a medium pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl and add 1 tbsp oil, the juice of 2 lime wedges (double both for 4 portions), the sesame oil, sambal oelek (add ½ for medium spicy), ⅔ of the cilantro, the remaining spices and S&P; stir well.
Plate your dish
- Divide the carrots, chicken (slice beforehand if desired) and tomatoes between your plates.
- Top the chicken with the salsa.
- Garnish with the remaining cilantro and lime wedges. Bon appétit!
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Order recipes (not all pizza) to cook in your oven, on a BBQ or in an Ooni Pizza Oven. You could win 1 of 4 Ooni Pizza Oven Bundles, including the Koda 2 Max.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
