Tender chicken breasts get the savoury-smoky spice treatment in this weeknight winner. Fresh apples, almonds and kale make a filling salad side!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Granny Smith Apple
Almonds, sliced(ContainsTree Nut/Noix)
Smoked Paprika-Garlic Blend
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, then cut carrots in half lengthwise, then into 1/2-inch thick half-moons. Core, then cut apple into matchsticks. Whisk together vinegar, Dijon and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add kale and apples. Toss to combine, then season with salt and pepper. Set aside.
Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with Smoked Paprika-Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from heat, then transfer chicken to a baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**
While the chicken bakes, heat the same pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until carrots are tender and liquid is absorbed, 6-8 min. Season with salt and pepper.
Add almonds to the large bowl with salad and toss to combine. Thinly slice chicken. Divide chicken, carrots and salad between plates.