Spiced Chicken Breasts with Tomato-Caper Salsa
Oven-Roasted String Beans
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Need a little lift? A bright mix of chopped tomatoes and capers is sure to raise the spirits, especially with just the right touch of parsley and garlic to round things out for a sunny salsa. In just 20 minutes, you’ll be spooning it over deliciously juicy pan-seared chicken breasts. For a warm, crisp and carb-conscious side, from the oven come roasted string beans generously sprinkled with a blend of garlicky, peppery seasonings.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 200g String beans
- 1 Bunch of parsley
- 2 Tomatoes
- 20g Capers
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
You will need:
Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
5 g
Sodium
740 mg
Total Carb
15 g
Sugars
6 g
Protein
42 g
Fibre
5 g
Preparation
Roast the string beans
Preheat the oven to 450°F. Remove the stem ends of the string beans. On a lined sheet pan, toss with a drizzle of oil, ¼ of the spices and S&P. Roast, 5 to 7 min., until tender.
Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ¾ of the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems. Small-dice the tomatoes. Roughly chop the capers.
Make the salsa
In a medium bowl, combine the parsley, tomatoes, capers, garlic, 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the chicken and string beans between your plates. Spoon the salsa over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
