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20 minutes

Carb-Wise: Chicken & Almond Spanish-Style Salad

with Roasted Veggies & Romesco Vinaigrette

Cooking time

20 minutes




560 /serving

Y viva España! We’re off to sunny Spain for dinner with a view of the sunset. Romesco is a bit of a national treasure, featuring the rich and tangy taste of almonds and sweet peppers. Our almond butter and roasted red pepper spread, blended with a little sherry vinegar, make fast work of it as a vinaigrette. Round out the plates with roasted onion and thick-cut zucchini, alongside slices of seared chicken breasts. A final fling of sliced almonds closes the case.

We will send you:

  • 2 Chicken breasts
  • 1 Zucchini (green, yellow or heirloom)
  • 1 Onion (or shallot)
  • 1 Head of lettuce
  • 30ml Sherry vinegar
  • 15ml Roasted red pepper spread
  • 25g Sliced almonds
  • 30g Almond butter
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Almonds, Sulphites

You will need:

Large pan
Olive oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
5 g
550 mg
Total Carb
20 g
7 g
47 g
6 g
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Roast the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. Peel and cut the onion into ¼ inch rounds. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 16 min., until browned and tender.
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Toast the almonds
Meanwhile, heat a large, dry pan on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
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Make the salad
Meanwhile, roughly chop the lettuce. In a large bowl, combine 1 ½ tbsp water, 2 tbsp olive oil (double both for 4 portions), the roasted red pepper spread, almond butter, vinegar and S&P. Add the lettuce; toss well.
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Plate your dish
Divide the salad between your plates. Top with the vegetables, chicken and almonds. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.