Protein Upgrade | Tangy Tamarind ORGANIC Chicken Breasts
with Crunchy Brussels Sprout Salad
Cooking time
25 minutes
Servings
2/4
Calories
390 /serving
Tangy and tart, tamarind paste creates a gorgeous glaze for roasted organic chicken and carrots—especially punched up with lime and honey. They’re finished with a browning broil, and served with a zingy salad of shaved Brussels and cabbage showered with freshly squeezed lime.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 150g Shredded cabbage
- 300g Nantes carrots
- 50g Sliced red onions
- 100g Shaved Brussels sprouts
- 1 Lime
- 15ml Tamarind paste
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
You will need:
Aluminum foil
Basting brush
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
13 g
Saturated Fat
2 g
Sodium
400 mg
Total Carb
40 g
Sugars
19 g
Protein
33 g
Fibre
10 g
Preparation
Start the chicken & vegetables
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a foil-lined sheet pan, toss the carrots and ½ the onions with a drizzle of oil, ⅓ of the spices and S&P.
- Pat the chicken dry; season with ½ the remaining spices and S&P.
- Add to the pan and drizzle with oil.
- Roast, flipping the carrots halfway, 20 to 25 min., until the carrots are tender and the chicken* is cooked through.
Make the salad
- Meanwhile, juice the lime.
- Halve the Brussels sprouts lengthwise (quarter if large), then thinly slice crosswise.
- In a large bowl, combine ⅔ of the lime juice, ½ the honey, 1 tbsp oil (double for 4 portions) and S&P.
- Add the cabbage, Brussels sprouts and remaining onions; toss well.
Finish the chicken & vegetables
- When the chicken and carrots are cooked through, switch the oven to broil.
- In a small bowl, make the glaze by combining the tamarind, remaining lime juice, honey and spices, and S&P.
- Brush the chicken and carrots with the glaze.
- Broil, 3 to 5 min., until beginning to brown.
Plate your dish
- Divide the chicken (slice beforehand if desired), vegetables and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
