Protein Upgrade | Lemony ORGANIC Chicken & Kale Caesar Salad
with Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
Even Caesar needs a date sometimes. Set up this salad with sweet dates among leaves of lacinato kale. Slices of pan-seared organic chicken breasts, coated in a lemon-boosted creamy dressing, make for juicy mouthfuls. The carb-smart bonus: Brussels sprouts, roasted to crinkly in a dusting of zesty herbs.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- ½ Bunch of lacinato kale
- 200g Brussels sprouts
- 1 Lemon
- 2 Medjool dates
- 60ml Caesar vinaigrette
- 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)
Contains: Eggs • Milk • Mustard
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
22 g
Saturated Fat
3 g
Sodium
590 mg
Total Carb
40 g
Sugars
21 g
Protein
36 g
Fibre
9 g
Preparation
Roast the Brussels sprouts
- Preheat the oven to 450°F.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the chicken
- 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 and let rest before slicing.
Start the salad
- Meanwhile, zest and quarter the lemon.
- Pit and thinly slice the dates.
- Remove the kale leaves from the stems; roughly chop the leaves.
- In a large bowl, combine the vinaigrette, lemon zest, juice of ½ the lemon wedges and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
- Add the dates; toss well.
Finish the salad & serve
- To the bowl of salad, add the Brussels sprouts; toss well.
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
