Nick’s Pick | Carb-Wise: Chicken & Caramelized Onions
with Spice-Roasted Carrots
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. This sauce is so sumptuous you’ll want to sink right into it and stay a while. Caramelized onions lend their sweet and savoury flavour to the mix, rounded out with sautéed garlic, a splash of vinegar and a swirl of butter. Lavish it over chicken breasts as they finish cooking to a perfectly tender, perfectly browned state. A side of sliced roasted carrots is all you need to complete a carb-smart meal.
We will send you:
- 2 Chicken breasts
- 400g Carrots (orange or multicoloured)
- 1 Bunch of chives (or garlic chives)
- 2 Garlic cloves
- 30ml Apple cider vinegar
- 50g Caramelized onions
- 120ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
22 g
Sodium
820 mg
Total Carb
30 g
Sugars
14 g
Protein
43 g
Fibre
6 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Thinly slice the carrots on an angle. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 16 min., until tender.
Start the chicken
Meanwhile, mince the garlic. Pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the chicken
In the same pan, heat a drizzle of oil on medium. Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the cream, onions, vinegar and 1 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and return the chicken*. Cook, spooning the sauce over, 2 to 3 min., until cooked through and coated. Add 2 tbsp butter (double for 4 portions) and S&P; stir well.
Finish & serve
Thinly slice the chives. Divide the chicken (slice beforehand if desired) and carrots between your plates. Spoon the sauce over the chicken. Garnish with the chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
