Gremolata-Topped Chicken
Warm White Bean & Heirloom Tomato Salad
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
It’s best known as a topping for osso bucco, but the lemon-parsley finish of gremolata works its Italian magic on chicken as well. While the meat is sizzling, you’ll whip up a hearty salad of warm garlicky white beans and ancestral variety tomatoes.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Parsley
- 225g Heirloom tomatoes
- 1 Lemon
- 15g Minced roasted garlic
- 540ml White kidney beans (canned)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
You will need:
Grill pan (or large pan)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Olive oil
Total Fat
34 g
Saturated Fat
5 g
Sodium
1220 mg
Total Carb
49 g
Sugars
7 g
Protein
54 g
Fibre
21 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ⅔ of the spices.
- 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.
Sauté the kidney beans
- Meanwhile, drain and rinse the kidney beans.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the kidney beans, ½ the garlic, 2 tbsp water (double for 4 portions), the remaining spices and S&P.
- Sauté, 1 to 2 min., until warmed through.
- Transfer to a large bowl and let cool.
Mise en place
- Cut the tomatoes into ½ inch wedges.
- Zest and quarter the lemon.
- Finely chop the parsley leaves and stems.
- In a small bowl, make the gremolata by combining the parsley, lemon zest, remaining garlic, 1 tbsp olive oil (double for 4 portions) and S&P.
Make the salad
- To the bowl of kidney beans, add the juice of 2 lemon wedges, 2 tbsp olive oil (double both for 4 portions), the tomatoes and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken and gremolata.
- Garnish with the remaining lemon wedges. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
