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Low carb, ready in 15 min!
20 minutes
One pot wonder

Skillet Chicken Breasts with Sun-Dried Tomato Pan Sauce

Baby Greens Salad

Cooking time

20 minutes




610 /serving

Let’s get saucy! This chicken is basking in a luscious pan sauce that you’ll whip together in no time at all, by combining a little cream with seasonings of olive and bell pepper. For added texture and flavour—and to up the veg count—throw in some soft leafy greens and nibbly slices of sun-dried tomato, so sweet and concentrated. Add a side salad crunchy with strips of beet, and you’ve got all the bases covered.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 180g Baby spinach (or baby kale)
  • 25g Diced onions
  • 100g Matchstick beets
  • 30ml Cold-pressed Italian vinaigrette
  • 15g Minced roasted garlic
  • 15g Sliced sun-dried tomatoes
  • 120ml Heavy cream
  • 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
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
16 g
1020 mg
Total Carb
19 g
6 g
49 g
4 g
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Cook the chicken
In a large 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 plate, leaving any browned bits in the pan. Reserve the pan.
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Make the salad
In a large bowl, combine the beets, ⅔ of the spinach, ⅓ of the tomatoes and the vinaigrette; toss well.
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Make the pan sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the onions and garlic, 1 to 2 min., until fragrant. Add the cream, remaining tomatoes and ¼ cup water (double for 4 portions); season with the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until thickened. Add the remaining spinach and cook, stirring frequently, 1 to 2 min., until wilted; season with S&P. Add the chicken and stir, 1 to 2 min., until coated with the sauce.
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Plate your dish
Divide the chicken and salad between your plates. Top the chicken with the pan sauce. Bon appétit!

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