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Clean15

Chicken Thighs with Bruschetta

& French Bean Amandine

Cooking time

20 minutes

Servings

2/4

Calories

560 /serving

“Amandine” may sound too fancy for a quick’n’healthy weeknight dinner, but fear not, it just means serving veggies (in this case crisp-tender green beans) with a sprinkle of toasted almonds. Simple, effective, delicious—and an extra boost of protein! Tonight your beans will play sidekick to juicy pan-seared chicken thighs topped with a fresh-basil and tomato bruschetta, for a sunny meal reminiscent of June in Italy but comforting enough for Canada in November.

We will send you:

  • 6 Chicken thighs (High-protein serving)
  • 25g Sliced red onions
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 2 Tomatoes
  • 200g French beans
  • 15ml Balsamic vinegar
  • 25g Sliced almonds
  • 11.25g Bruschetta spice blend (garlic, red bell pepper, dried black olives, basil, oregano, kosher salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Sulphites, Almonds

You will need:

Medium pan
Olive oil
Oil
Salt & pepper
Large pan
Total Fat
30 g
Saturated Fat
5 g
Sodium
610 mg
Total Carbs
19 g
Sugars
9 g
Protein
56 g
Fibres
5 g
Preparation
a picture
Cook the chicken
In a large 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, 4 to 6 minutes per side, until cooked through. Transfer to a plate.
a picture
Toast the almonds
While the chicken cooks, heat a dry medium pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl. Wipe out and reserve the pan.
a picture
Cook the green beans
While the chicken continues to cook, in the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and onions. Cook, stirring frequently, 1 to 2 minutes, until the onions are translucent. Add the green beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add ½ the vinegar and 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
a picture
Make the bruschetta
While the vegetables cook, small-dice the tomatoes. Pick the basil leaves off the stems; roughly tear the leaves. In a bowl, combine the tomatoes, basil, remaining vinegar and a drizzle of olive oil. Season with remaining spice blend and S&P to taste.
a picture
Plate your dish
Divide the chicken and vegetables between your plates. Spoon the bruschetta over the chicken and garnish the green beans with the toasted almonds. Bon appétit!

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