Grilled Chicken Breast over Carrot Pâté with Mixed Salad

Hello from Rancho Kiaora!

Today I’m sharing a special recipe that breaks culinary myths: a juicy grilled chicken breast served over a bed of our carrot pâté, paired with a fresh mixed salad. This delicious combination proves that plant-based pâtés can pair beautifully with any protein—broadening the creative possibilities in your kitchen.

Ingredients:

1. Chicken Breasts: Choose high-quality cuts for tenderness and juiciness

2. Rancho Kiaora Carrot Pâté: Adds a gourmet touch with its sweet, earthy flavor

3. Mixed Salad: Use your favorite greens and a mix of fresh, crunchy vegetables

4. Olive Oil, Salt & Pepper: Essentials for seasoning and enhancing flavor

Preparation:

1. Grill the Chicken:

   Season the chicken breasts with salt and pepper. Make sure your grill is hot and lightly oiled.

   Grill the chicken until golden and cooked through, with a nice sear on the outside.

2. Prepare the Pâté Base:

   Our ready-to-eat carrot pâté from Rancho Kiaora makes this step quick and flavorful. No prep needed—just spread and enjoy!

3. Build the Salad:

   In a bowl, mix leafy greens like spinach or arugula with fresh vegetables such as cherry tomatoes and cucumber for a crunchy, vibrant mix.

4. Plate the Dish:

   Spread a generous layer of carrot pâté on the plate.

   Place the grilled chicken breast on top, and arrange the salad around it.

   Finish with a drizzle of olive oil over the whole dish for a final touch of richness.

This recipe is a great way to enjoy a balanced, colorful, and flavorful meal, and it shows how Rancho Kiaora’s veggie pâtés can complement both plant-based and animal-based proteins. Perfect for lunch or dinner, it’s a dish full of nutrients, freshness, and creative flair.

Give this recipe a try and discover a new way to enjoy veggie pâtés in your everyday meals. We hope it becomes one of your new favorites!