Pan-Grilled Chicken with Sorrel Escabeche
Heirloom Zucchini & Broccolini
Cooking time
25 minutes
Servings
2/4
Calories
490 /serving
In Spanish and Portuguese, escabeche refers to dishes that apply a wonderfully acidic marinade to cooked foods. We’re adding soft green sorrel leaves for more rounded sourness, and then draping it over a filling paleo chicken dish, served with premium veggies.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Heirloom zucchini
- 14g Sorrel
- 50g Diced onions
- 1 Bunch of broccolini
- 15ml Minced garlic
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Sulphites
You will need:
Grill pan (or large pan)
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
4 g
Sodium
310 mg
Total Carb
13 g
Sugars
4 g
Protein
42 g
Fibre
3 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
- Wipe out and reserve the pan.
Mise en place
- Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large). In a medium bowl, toss with a drizzle of oil and S&P.
- Quarter the zucchini lengthwise. In a second medium bowl, toss with a drizzle of oil and S&P.
- Tear the sorrel into bite-size pieces.
Cook the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the broccolini and zucchini. Cook, 2 to 3 min. per side, until beginning to brown.
- Transfer to a plate.
Make the escabeche sauce
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the garlic, onions and remaining spices. Sauté, 2 to 3 min., until fragrant.
- Add the vinegar and demi-glace. Cook, stirring often, 1 to 2 min., until slightly reduced.
- Off the heat, add the sorrel and 2 tbsp oil (double for 4 portions); stir well.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Spoon the escabeche sauce over. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
