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Chicken Paillard
with Roasted Rosemary Potatoes and Gremolata
Fresh herbs, tender chicken, golden potatoes and crunchy kale make for a perfect dish. Super simple gremolata adds a punch of flavor to finish this dish. You'll love all these flavours together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
10 g
Garlic
340 g
Red Potato
10 g
Rosemary
10 g
Parsley
1 unit
Lemon
113 g
Kale, chopped
113 g
Green Peas
1 unit
Vegetable Broth Concentrate
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature! Quarter the potatoes if they are large, to ensure an even cooking time!
Wash and dry all produce.* Halve the potatoes. Strip a few rosemary leaves from the stems and finely chop 1 tbsp (double for 4 ppl). On a baking sheet, toss the potatoes and half the rosemary with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. Roughly chop the parsley. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. In a small bowl, combine the parsley, lemon juice, half the garlic, half the lemon zest and 2 tbsp oil (double for 4 ppl). Season with salt and pepper. Set aside.
Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book and sprinkle with the remaining rosemary and remaining lemon zest. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 3-4 min per side. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**) Transfer to a plate and cover to keep warm. Set aside.
Add a drizzle of oil to the same pan, then the kale, broth concentrate(s), remaining garlic and 2 tbsp water (double for 4 ppl). Cook, stirring often, until the kale wilts, 2-3 min. Add the peas and stir together until warmed through, 1-2 min. Season with salt and pepper.
Divide the chicken, kale and roasted potatoes between plates. Spoon the gremolata over the chicken. Squeeze over a lemon wedge, if desired.
