Protein Upgrade | Spicy Piri Piri Chicken
with Tangy Tomato Salad
Cooking time
20 minutes
Servings
2/4
Calories
310 /serving
This is what you want right now: a Portuguese dish named for a hot pepper, with zing from lemon and garlic. This is what you need right now: a plate full of clean-eating paleo ingredients, with colour from fresh tomatoes, red onions and sweet pepper.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Sweet pepper
- 280g Cherry tomatoes
- 50g Sliced red onions
- 15g Minced roasted garlic
- 15ml Sambal oelek
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
- 30ml Lemon juice
Contains: Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
13 g
Saturated Fat
2 g
Sodium
410 mg
Total Carb
17 g
Sugars
10 g
Protein
31 g
Fibre
5 g
Preparation
Cook the chicken
- Pat the chicken dry; rub with all but a pinch of the spices, a drizzle of oil and 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. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, place the onions in a bowl of ice water and let sit for at least 5 min.
- Halve, core and small-dice the sweet pepper.
- Halve the tomatoes (quarter if large).
Make the piri piri sauce
- In a medium bowl, combine the sambal oelek (add ½ for medium spicy), garlic, ½ the lemon juice, a drizzle of olive oil, the remaining spices and S&P.
Make the salad
- In a large bowl, combine the onions (drain before adding), sweet pepper, tomatoes, remaining lemon juice, a drizzle of olive oil and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Serve the piri piri sauce on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
