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Low carb, ready in 15 min!
20 minutes

Peruvian-Style Chicken Breasts

with Roasted String Beans

Cooking time

20 minutes

Servings

2/4

Calories

410 /serving

Get your cilantro on! That bright green flavour animates this chicken dinner, and it’s just the thing to bring some thrills to the pre-winter chills. Combine a handful of this favourite herb of Peruvian cuisine with carrots, onions, celery, garlic, sherry vinegar and a drizzle of honey, for a perfectly balanced sauce. Spoon it over chicken breasts, slathered in smoky spices, pan-seared and dripping with juices. Reign in the grains with a side of roasted string beans.

We will send you:

  • 2 Chicken breasts
  • 100g Diced carrots
  • 15ml Minced garlic
  • 400g String beans
  • 50g Diced onions
  • 1 Bunch of cilantro
  • 30ml Sherry vinegar
  • 30ml Vegetable demi-glace
  • 7g Honey
  • 1 Celery stalk
  • 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)

Contains: Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
2 g
Sodium
290 mg
Total Carb
30 g
Sugars
14 g
Protein
44 g
Fibre
8 g
Preparation
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Cook the chicken
Preheat the oven to 450°F. In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan.
a picture
Roast the string beans
Meanwhile, remove the stem ends of the string beans. On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Roast, 5 to 8 min., until tender.
a picture
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems.
a picture
Make the sauce
Small-dice the celery. In the reserved pan, heat a drizzle of oil on medium. Sauté the carrots, onions and celery, 2 to 3 min., until beginning to soften. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, ¼ cup water (double for 4 portions), the honey and vinegar; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until slightly reduced. Add ¾ of the cilantro and S&P; stir well.
a picture
Plate your dish
Divide the chicken (slice beforehand if desired) and string beans between your plates. Spoon the sauce over the chicken. Garnish with the remaining cilantro. Bon appétit!

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