Paloma Lime Chicken
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Paloma Lime Chicken

Paloma Lime Chicken

with Toasted Couscous and Cilantro

A citrusy take on the Paloma drink! Grapefruit and lime salsa on top juicy chicken breast. Fluffy couscous makes this meal come together in no time! Its bright, fresh and ready for a cool summer breeze!

Allergens:
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Lime

1 unit(s)

Orange

½ cup

Couscous

(Contains Wheat)

7 g

Mint

1 unit(s)

Red Onion

56 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Sunflower Seeds

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt*

½ tsp

Sugar*

¼ tsp

Pepper*

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Nutrition Values

Calories740 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber7 g
Protein47 g
Cholesterol125 mg
Sodium410 mg
Trans Fat0 g
Potassium1200 mg
Calcium125 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.

Utensils

Medium Bowl
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Baking Sheet
Large Bowl

Instructions

1

Roughly chop the mint. Zest then juice the lime. Pat chicken dry with paper towels and season with salt and pepper. Toss together the chicken,lime juice, lime zest and 1 tbsp oil (dbl for 4ppl) in a medium bowl. Set aside.

2

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then couscous, and half the red onion. Toast, stirring occasionally, until the couscous is lightly golden, 2-3 min. Add 2/3 cup water (dbl for 4 ppl). Cover and remove from heat. Let stand until the couscous is tender and liquid is absorbed, 5-6 min.

3

Heat a large non-stick pan over medium heat. When hot, add seeds to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) When the seeds are done, transfer to a plate and set aside.

4

Using the same pan, increase heat to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken. Sear, until golden, 1-2 min per side. Transfer chicken to a baking sheet. Roast in the middle of oven, until chicken is cooked through, 10-12 min. **

5

Meanwhile, place grapefruit, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning grapefruit as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of grapefruit to release segments in a large bowl. Add remaining onion, mint, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4ppl) to the bowl. Season with salt and pepper and toss to coat.

6

Slice the chicken. Fluff couscous with a fork and stir in the spinach. Season with salt and pepper. Divide the couscous between plates. Top with chicken. Spoon over the salsa. Sprinkle over the seeds.