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Easy prep

Sticky Strawberry & Balsamic-Glazed Chicken

Kale Salad with Toasted Pepitas

Cooking time

20 minutes




820 /serving

Strawberry & balsamic is a classic summer combination, and the two ingredients are even more delicious when paired with something savoury. This sticky, tangy glaze turns tonight’s chicken breasts into something instantly crave worthy. Accentuate the sweet-savoury contrast with sautéed garlic and onions. Serve it with a crunchy kale salad with toasted pepitas and a bed of nutty bulgur, the perfect vehicle for absorbing any extra glaze.

We will send you:

  • 2 Chicken breasts
  • 15ml Minced garlic
  • 25g Sliced red onions
  • 60g Chopped kale
  • 1 Cucumber
  • 100g Strawberries
  • 1 Bunch of chervil
  • 14g Honey
  • 45ml Balsamic vinegar
  • 25g Pumpkin seeds (pepitas)
  • 78g Bulgur
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Gluten, Milk, Mustard, Sulphites, Wheat

You will need:

Small pan
Medium pot
Large high-sided pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
46 g
Saturated Fat
13 g
580 mg
Total Carbs
56 g
15 g
51 g
10 g
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Cook the bulgur
In a medium pot, combine the bulgur, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and stir through the kale. Set aside in a warm spot.
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Toast the pepitas
In a small pan, heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes or until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with S&P.
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Cook the chicken
While the pepitas toast, in a large high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, small dice the cucumber. Roughly chop the strawberries.
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Make the glaze
To the reserved pan of fond, add the onions and garlic. Cook, stirring frequently, 2 to 3 minutes, until softened. Add the strawberries and 2 tbsp of water (double for 4 portions); season with S&P. Cook, 3 to 4 minutes, stirring frequently, until the strawberries have broken down. Add ⅔ of the vinegar, honey and 2 tbsp butter (double for 4 portions). Cook, scraping up the fond from the bottom, 30 seconds to 1 minute, until the glaze has thickened; season with S&P. Return the chicken to the pan; flip several times to coat in the sauce.
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Finish & serve
To the pot of bulgur, add the cucumbers, ¾ of chervil (pick the leaves from the stems before adding) and pepitas. Toss with the remaining vinegar and 2 tbsp of olive oil (double for 4 portions) and season with S&P to taste. Divide the bulgur between your plates and top with chicken and remaining chervil. Spoon as much of the pan glaze over the dish as you’d like; serve any remaining glaze on the side. Bon appétit!

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