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Low carb, ready in 15 min!
20 minutes

Catalan-Spiced Chicken Breasts

with Garlic & Zucchini Cauliflower ‘Rice’

Cooking time

15 minutes




350 /serving

Take a deep breath, and enjoy the scent of Catalonian cooking in the air. A bright and smoky spice blend—brimming with sweet and smoked paprika—brings you to Barcelona for supper this week. It imbues these pan-seared chicken breasts, ensuring that the juicy slices are dripping with flavour when served. Hook them up with riced cauliflower pumped full of garlic, zucchini, parsley and roasted pepper for some tasty and traditional Spanish sensations.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 1 Summer squash (or zucchini)
  • 30g Vegetable demi-glace
  • 1 Roasted pepper
  • 15ml Tomato paste
  • 9g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, smoked paprika, onion, coriander)

Contains: Mustard

You will need:

Medium pan
Large high-sided pan
Salt & pepper
Total Fat
9 g
Saturated Fat
2 g
380 mg
Total Carb
20 g
7 g
48 g
7 g
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Set aside in a warm spot.
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Mise en place
While the chicken cooks, quarter the summer squash lengthwise; thinly slice crosswise. Roughly chop the parsley leaves and stems. Roughly chop the roasted pepper.
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Start the cauliflower rice
In a large, high-sided pan, heat a drizzle of oil on medium. Sauté the garlic, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomato paste and sauté, stirring frequently, 1 to 2 min., until dark red. Add the summer squash and cauliflower rice; season with the remaining spices and S&P. Cook, stirring occasionally, 6 to 8 min., until softened.
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Finish the cauliflower rice
To the pan of cauliflower rice, add the roasted pepper, demi-glace and ½ the parsley; season with S&P. Cook, stirring frequently, 2 to 3 min., until the vegetables are cooked through.
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Plate your dish
Divide the cauliflower rice and chicken (slice beforehand if desired) between your plates. Garnish with the remaining parsley. Bon appétit!

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