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Dairy Free
Gluten Free

Chicken Breasts over White Bean Sauté

& Mint-Lemon Salsa Verde

Cooking time

25 minutes




650 /serving

Nutritious and savoury white beans form the base of tonight’s meal. We sauté them with zucchini, roasted red pepper, a splash of lemon juice, and a mixture of spices featuring curry powder, celery seeds and a dash of parsley! Two generous servings of pan-seared chicken breast sit atop the bright bed of beans and veg; finish this dish wish a bright homemade salsa verde, whipped up through a combination of finely chopped mint leaves, lemon zest and a drizzle of olive oil.

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 200g Zucchini half-moons
  • 1 Bunch of mint
  • 1 Lemon
  • 540ml White kidney beans (canned)
  • 1 Roasted red pepper
  • 9g White bean sauté spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, sunflower oil, basil, parsley, chives)

  • You will need:

    Medium pan
    Large pan
    Olive oil
    Salt & pepper
    Total Fat
    34 g
    Saturated Fat
    5 g
    1100 mg
    Total Carbs
    33 g
    6 g
    54 g
    11 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 spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 7 to 10 minutes per side, until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before thinly slicing against the grain.
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    Mise en place
    While the chicken cooks, zest and juice the lemon. Medium dice the roasted red pepper. Drain and rinse the white beans.
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    Cook the vegetables
    While the chicken continues to cook, in a large pan, heat a drizzle of oil on medium. Add the zucchini and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the beans, lemon juice and 2 tbsp of water (double for 4 portions); season with remaining spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until the beans are heated through. Add the roasted red peppers and cook, 1 minute, until combined.
    a picture
    Make the mint-lemon salsa verde
    While the vegetables cook, pick the mint leaves off the stems. Finely chop the leaves. In a bowl, combine the mint, as much of the zest as you’d like and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste.
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    Plate your dish
    Divide the sautéed vegetables and beans between your plates. Top with the sliced chicken and a drizzle of the mint-lemon salsa verde. Bon appétit!

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