Keto: Chicken, Balsamic & Burst Cherry Tomato Skillet
with Crisp String Pea Salad
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
The appreciation will swell to bursting on a crisp evening, when you serve up this bright number inspired by the keto diet. You’ll cook down cherry tomatoes until they’ve softened into a sauce, with garlic and a dash of balsamic vinegar (which cooks off to leave a mellow taste). Swirl around chicken breasts as they simmer to tender. Make a quick salad from string peas and baby greens while your anticipation rises.
We will send you:
- 2 Chicken breasts
- 140g Cherry tomatoes
- 100g Snow peas (or sugar snap peas)
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml White balsamic vinegar
- 30ml Vegetable demi-glace
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk, Sulphites
You will need:
Large pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
9 g
Sodium
660 mg
Total Carb
15 g
Sugars
6 g
Protein
43 g
Fibre
3 g
Preparation
Start the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Start the skillet
Meanwhile, halve the tomatoes. In the reserved pan, heat a drizzle of olive oil on medium-high. Add the tomatoes, ½ the garlic, ½ the remaining spices and S&P. Sauté, 2 to 3 min., until beginning to soften.
Finish the chicken & skillet
To the pan of tomatoes, add ½ the vinegar. Cook, scraping up any browned bits from the bottom of the pan, 30 sec. to 1 min., until evaporated. Add the chicken, demi-glace, ⅔ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, partially covered, 6 to 8 min., until the chicken* is cooked through and the sauce has slightly reduced. Add 2 tbsp butter (double for 4 portions); stir well.
Make the salad
Meanwhile, cut the string peas into thirds. In a large bowl, combine the remaining vinegar, garlic and spices, 3 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens and string peas; toss well.
Plate your dish
Divide the skillet (slice the chicken beforehand if desired) between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
