Paleo
Orange-Basil Chicken Breasts
with Roasted Carrots & Kale Chips
450 cals
20 mins
Description
The crowning glory of this paleo-compliant chicken feast is the sunny pan sauce, made with juicy orange segments and leaves of basil swirled in demi-glace. Fill out each cheerful portion with servings of sweet roasted Nantes carrots and oven-crisped kale chips, showered in a lively spice blend.
Contains:
Mustard
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
200g Nantes carrots
120g Chopped kale
1 Orange
14g Basil
15ml Minced garlic
12g Chicken demi-glace
9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Nutrition
Total fat | 17g |
Saturated Fat | 3g |
Sodium | 930mg |
Total carbs | 31g |
Sugar | 15g |
Protein | 44g |
Fibres | 7g |
Recipe Instructions
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 15 to 18 min., until tender.
- Meanwhile, on a second lined sheet pan, toss the kale with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 8 to 10 min., until crispy and lightly browned.
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
- Chicken thighs: 4 to 6 min. per side.
- Meanwhile, pick the basil leaves off the stems.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Cut between the membranes to separate the segments.
- In a small bowl, squeeze the juice from the remaining membranes and add the segments.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add 2 basil leaves (tear before adding), ¼ cup water (double both for 4 portions), the orange segments and juice, and the demi-glace.
- Cook, scraping up any browned bits, 2 to 3 min., until slightly reduced; season with S&P.
- Divide the carrots and kale chips between your plates.
- Top with the chicken and sauce.
- Garnish with the remaining basil (tear before adding). Bon appétit!