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Paloma Chicken Thighs and Grapefruit-Mint Salsa

Paloma Chicken Thighs and Grapefruit-Mint Salsa

with Citrus Couscous
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
680 kcal
Protein
: 
40g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Sulphites
  • Gluten
  • May contain traces of allergens
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Thighs

1 unit(s)

Lime

1 unit(s)

Grapefruit

½ cup

Couscous

(Contains: Wheat May be present: Gluten)

7 g

Mint

56 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

28 g

Sunflower Seeds

1 unit(s)

Shallot

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

Calories680 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber7 g
Protein40 g
Cholesterol135 mg
Sodium460 mg
Potassium950 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 425°F.
  • Wash and dry all produce.
  • Pick mint leaves from stems, then finely chop.
  • Zest, then juice the lime.
  • Roughly chop spinach.
  • Peel, then mince shallot. 
  • Pat chicken dry with paper towels and season with salt and pepper.
  • In a medium bowl, add chicken, half the lime juice, half the lime zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.  
Cook couscous
2
  • To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
  • Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
Toast seeds
3
  • Heat a large non-stick pan over medium.
  • When hot, add sunflower seeds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
Cook chicken
4
  • Reheat the large non-stick pan over medium-high.
  • Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
  • Cook for 1-2 min per side, until golden.
  • Transfer chicken to an unlined baking sheet.
  • Roast in the middle of the oven for 10-12 min, until cooked through.**
Make salsa
5
  • Cut a piece off the top and bottom ends of the grapefruit. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning the grapefruit as you go.
  • When peeled completely, slip a paring knife along each side of the membranes of each grapefruit slice to release segments. Cut each segment in half crosswise. 
  • In a small bowl, combine mint, shallot, grapefruit, 1/2 tsp (1 tsp) sugar and half the vinegar. Season with salt, then stir to combine. 
Finish and serve
6
  • Add 1 tbsp (2 tbsp) oil, remaining lime juice, remaining lime zest and remaining vinegar to the couscous. Season with salt and pepper. Fluff couscous with a fork. Add spinach and sunflower seeds, then stir couscous to combine. 
  • Thinly slice chicken. 
  • Divide couscous between plates, then top with chicken. 
  • Spoon grapefruit salsa over top. 

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