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Low carb, ready in 15 min!
20 minutes

Paleo: Seared Chicken Breasts with Mushroom Sauce

Garlic-Sautéed Zucchini

Cooking time

20 minutes




290 /serving

With just six ingredients, a few Paleo guidelines and some savvy moves, this stunning supper lands on the table. There’s nary a grain in sight, as an ample portion of garlicky sautéed zucchini holds down the fort. The green veg is topped with slices of juicy pan-seared chicken breasts, swathed in a sauce of rehydrated mushrooms and demi-glace, cooked low and slow until it thickens just-so.

We will send you:

  • 2 Chicken breasts
  • 15ml Minced garlic
  • 3 Zucchini (green, yellow or heirloom)
  • 7g Dried mushrooms (porcini or shiitake)
  • 30ml Vegetable demi-glace
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard

You will need:

Small pot (or kettle)
2 Large pans
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
8 g
Saturated Fat
2 g
510 mg
Total Carb
13 g
5 g
42 g
3 g
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Mise en place
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate. Halve the zucchini lengthwise; thinly slice on an angle.
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Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ 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, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Sauté the zucchini
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the zucchini, remaining spices and S&P. Sauté, 3 to 4 min., until tender. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Keep warm.
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Make the sauce
Drain the rehydrated mushrooms and roughly chop, reserving ½ cup of the liquid (double for 4 portions). In the reserved pan, combine the demi-glace, rehydrated mushrooms, reserved mushroom liquid and S&P; bring to a boil. Reduce the heat to low and cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened.
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Plate your dish
Divide the zucchini between your plates. Top with the chicken. Spoon the sauce over. Bon appétit!

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