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Seared Chicken & Cara Cara Orange-Radish Salsa

with Jasmine Rice & Leafy Greens

Cooking time

30 minutes




740 /serving

There’s nothing sunnier than a splash of citrus, and no better time than winter to appreciate the bright colour and taste of cara cara navel oranges. You’ll be showcasing this sweetest of oranges in three ways: segmented for a loose and fruity salsa with crisp radish and scallion tops, juiced for a vinaigrette to dress leafy greens and zested to perfume the jasmine rice. This juicy chicken dish gets added pep from a blend of fragrant peppers and paprika to spice things up. Talk about zest for life!

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 90g Radishes
  • 1 Scallion
  • ½ Bunch of kale
  • 1 Cara Cara orange
  • 157g Jasmine rice
  • 15ml White balsamic vinegar
  • 30ml Labneh
  • 8g Peppy & Peppery spice blend (paprika, aleppo pepper, salt)

Contains: Milk, Sulphites

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
22 g
Saturated Fat
4 g
430 mg
Total Carbs
84 g
9 g
52 g
6 g
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Cook the rice
In a medium pot, combine the rice, ⅔ of the spice blend, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, remove the kale leaves from the stems, discarding the stems; thinly slice the leaves into ribbons. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Zest 2 tsp orange zest (double for 4 portions); cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and pith. Over a medium bowl, cut between the membranes to separate the orange segments, keeping the juice. Cut the segments crosswise into thirds, keeping them separate from the juice. Small-dice the radishes.
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, letting the chicken rest for 5 minutes before slicing it against the grain.
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Make the vinaigrette
While the chicken cooks, in a small bowl, combine the labneh, 1 tsp water (double for 4 portions), ½ the orange juice and up to ½ the white bottom of scallion (to taste); season with S&P and stir to combine. Garnish with a pinch of orange zest.
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Make the salad & salsa
In a medium bowl, combine the white balsamic vinegar, the remaining orange juice and white bottom of the scallion, the kale and a drizzle of olive oil; using your hands, massage the kale with the juice, 1 to 2 minutes, until the kale has softened; season with S&P to taste. In a small bowl, make the salsa by combining the orange segments, radishes, 2 tbsp olive oil (double for 4 portions) and up to ½ the green top of the scallion (to taste); season with S&P to taste and stir to combine.
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Finish & serve
To the pot of rice, add the remaining orange zest and a drizzle of olive oil. Divide the rice between your plates. Top with the kale, sliced chicken and as much vinaigrette as you’d like. Spoon the salsa over the chicken and garnish with as much remaining green top of the scallion as you’d like. Serve any remaining vinaigrette on the side. Bon appétit!

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