Protein Swap | New Year's Chicken with Rosemary & Grapes
Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
430 /serving
Cooked grapes? That’s right! Toss them into a pan with chicken thighs, and they’ll pop with sweet warmth in your mouth. Fresh rosemary, thyme and roasted garlic load this dish with aromatic flavours, while lemon refreshes the palate. Happy paleo new year!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 14g Herb medley (thyme, rosemary, parsley)
- 100g Grapes
- 1 Lemon
- 400g Brussels sprouts
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
- 30ml Balsamic vinegar
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
15 g
Saturated Fat
3 g
Sodium
260 mg
Total Carb
37 g
Sugars
16 g
Protein
42 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Pick the thyme and rosemary leaves off the stems.
- Roughly chop the parsley leaves and stems.
- Halve the lemon; juice ½ and quarter the remaining ½.
Roast the Brussels sprouts
- On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P.
- Roast, stirring halfway, 10 to 12 min., until golden brown and tender.
Cook the chicken & grapes
- Meanwhile, pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. on one side, until golden brown.
- Flip and add the grapes. Cook, partially covered, 6 to 8 min., until cooked through and the grapes have blistered.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let the chicken rest before slicing.
Make the sauce
- Heat the reserved pan on medium.
- Add the vinegar and cook, scraping up any browned bits, 30 sec. to 1 min., until reduced.
- Add the garlic, demi-glace, thyme, rosemary, lemon juice and ¼ cup water (double for 4 portions).
- Simmer, stirring often, 1 to 2 min., until combined; season with S&P.
Plate your dish
- Divide the chicken, grapes and Brussels sprouts between your plates.
- Drizzle with the sauce.
- Garnish with the parsley and lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
