Nick’s Pick | Keto: BBQ Chicken Breasts
with Grilled Veggie Salad & Tzatziki
Cooking time
25 minutes
Servings
2/4
Calories
350 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Nothing announces spring quite like a taste of grilled vegetables. Sizzled zucchini and our roasted pepper turn into a luscious salad when tossed with a vinaigrette of freshly squeezed lemon, garlic and parsley. Greek-themed seasonings provide chicken breasts with breezy flavours as they get a turn over the heat of the barbecue. With a swoosh of creamy tzatz on each plate, this meal feels more than complete while keeping to keto guidelines.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 1 Bunch of parsley
- 1 Lemon
- 3 Zucchini (green, yellow or heirloom)
- 1 Roasted pepper
- 90g Garlic-cucumber yogurt (tzatziki)
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk
You will need:
BBQ (or grill pan)
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
3 g
Sodium
590 mg
Total Carb
17 g
Sugars
9 g
Protein
45 g
Fibre
4 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Roughly chop the parsley leaves and stems. Halve the lemon; juice ½ and quarter the remaining ½. Quarter the zucchini lengthwise; halve crosswise. Thinly slice the roasted pepper.
Grill the chicken
Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the zucchini
In a large bowl, combine the zucchini, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, flipping halfway, 4 to 6 min., until browned and tender.
Make the salad
In a medium bowl, combine the zucchini, roasted pepper, parsley, garlic, lemon juice, 1 tbsp olive oil (double for 4 portions) and S&P.
Plate your dish
Divide the tzatziki between your plates and spread out in a circular motion. Top with the chicken and salad. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
