Catalan roasted chicken and root vegetables with salbitxada sauce
Gluten-Free, Dairy-Free, Soy-Free, Paleo
30 – 40 Minutes
A traditional Catalan sauce, salbitxada is a robust blend of tomatoes, red peppers, almonds, and garlic and makes an amazing pairing with paleo rosemary-roasted chicken.
In your bag
- 3 or 4 parsnips (about 1 pound total)
- 2 or 3 carrots (about ½ pound total)
- 1 sprig fresh rosemary
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- ½ cup roasted red peppers
- ¼ cup Marcona almonds
- 1 or 2 cloves peeled fresh garlic
- ½ cup diced tomatoes
- 1 tablespoon red wine vinegar
- 3 or 4 sprigs fresh flat-leaf parsley
If you have a food processor, in Step 4, coarsely chop the almonds but skip the remaining prep steps. Pulse the garlic cloves in the machine a few times until coarsely chopped, then add all the remaining ingredients except the almonds. Pulse until a chunky sauce forms. Transfer the sauce to a bowl, stir in the chopped almonds, and season to taste with salt and pepper.
Calories: 720, Protein: 46g (92% DV), Fiber: 15g (60% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 200mg (8% DV), Carbohydrates: 64g (21% DV), Total Sugars: 21g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.