Protein Upgrade | ORGANIC Chicken & White Bean Lettuce Cups
with Charred Scallion Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
We love how this vinaigrette uses sizzled scallion for flavour. And this texture, from juicy shreds of pan-grilled chicken—certified organic, so it’s better for you and the environment—to garlicky white beans to string peas. Drop the protein-packed filling into leaves of Boston lettuce, and these cups runneth over!
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Head of Boston lettuce
- 1 Scallion
- 1 Garlic clove
- 100g String peas (sugar snap peas or snow peas)
- 30ml Apple cider vinegar
- 540ml White kidney beans (canned)
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
Grill pan (or large pan)
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
34 g
Saturated Fat
4 g
Sodium
1380 mg
Total Carb
47 g
Sugars
6 g
Protein
45 g
Fibre
21 g
Preparation
Cook the chicken & scallion
- Pat the chicken dry and rub with a drizzle of oil; season with ⅔ of the spices and S&P.
- Drizzle the scallion with oil; season with 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.
- Add the scallion and cook, 1 to 2 min. per side, until beginning to brown.
- Transfer the chicken to a bowl and the scallion to a cutting board. Using two forks, shred the chicken.
Mise en place
- Meanwhile, drain and rinse the kidney beans.
- Thinly slice the string peas crosswise on an angle.
- Separate the lettuce leaves.
- Mince the garlic.
Warm the kidney beans
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kidney beans, 1 tbsp water (double for 4 portions) and S&P.
- Sauté, 2 to 3 min., until warmed through.
Make the vinaigrette
- Roughly chop the scallion.
- In a large bowl, combine the scallion, vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the filling
- To the bowl of vinaigrette, add the kidney beans, chicken and string peas; toss well.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the filling. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
