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Smoky Spiced Chicken

Smoky Spiced Chicken

with Apple, Kale and Almond Salad

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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.

Tags:QuickCarb Smart (50g or less)
Allergens:Mustard/MoutardeTree Nut/NoixSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 unit

Granny Smith Apple

113 g

Kale, chopped

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1 tbsp

Smoked Paprika-Garlic Blend

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

170 g

Carrot

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2469 kJ
Calories590 kcal
Fat33 g
Saturated Fat4.5 g
Carbohydrate29 g
Sugar14 g
Dietary Fiber8 g
Protein45 g
Cholesterol125 mg
Sodium570 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Peeler
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

Add almonds to the large bowl with salad and toss to combine. Thinly slice chicken. Divide chicken, carrots and salad between plates.