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Paleo: Seared Chicken Breasts with Mexican-Spiced Mayo

Roasted String Beans & Pico de Gallo

540 cals

20 mins

Description

We’re going Paleo in Mexico. This delicious dairy- and grain-free meal spotlights seared-to-juicy chicken breasts balanced with a good helping of veg. They’re flavoured with our America Latina seasoning blend—from ancho chilies to sesame seeds, it covers all the sun-warmed bases. Prepare each plate with a swirl of spiced mayo, lay down roasted string beans next to the meat, and plop some lime-spiked pico de gallo on top for a blast of freshness.

Contains:

Eggs, Sesame

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Chicken breasts

  • 15ml Minced garlic

  • 300g String beans

  • 1 Bunch of cilantro

  • 1 Lime

  • 2 Tomatoes

  • 60ml Mayonnaise

  • 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Nutrition

Total fat

33g

Saturated Fat

4g

Sodium

300mg

Total carbs

20g

Sugar

8g

Protein

43g

Fibres

6g

Recipe Instructions

Paleo: Seared Chicken Breasts with Mexican-Spiced Mayo - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to 450°F. Remove the stem ends of the string beans. Halve the lime; juice ½ and quarter the remaining ½.
Paleo: Seared Chicken Breasts with Mexican-Spiced Mayo - Step #2 Roast the string beans
Step 2: Roast the string beans
On a lined sheet pan, toss the string beans with a drizzle of oil, ⅓ of the spices and S&P. Roast, 5 to 8 min., until crisp-tender. In the final 2 min., add ⅔ of the garlic; toss well.
Paleo: Seared Chicken Breasts with Mexican-Spiced Mayo - Step #3 Cook the chicken
Step 3: Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of 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 and let rest for 5 min. before slicing against the grain.
Paleo: Seared Chicken Breasts with Mexican-Spiced Mayo - Step #4 Make the pico de gallo
Step 4: Make the pico de gallo
Meanwhile, roughly chop the cilantro leaves and stems. Medium-dice the tomatoes. In a medium bowl, combine the tomatoes, cilantro, remaining garlic, ½ the lime juice, 2 tbsp olive oil (double for 4 portions) and S&P.
Paleo: Seared Chicken Breasts with Mexican-Spiced Mayo - Step #5 Make the spiced mayo & serve
Step 5: Make the spiced mayo & serve
In a small bowl, combine the mayo, remaining spices and lime juice, and S&P. Divide the spiced mayo between your plates and spread out in a circular motion. Top with the string beans and chicken. Top the chicken with the pico de gallo. Garnish with the lime wedges. Bon appétit!