Protein Swap | Chicken & Veggie Greek Grill
with Fresh Oregano & Lemon
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
A generous Greek grill knows how to celebrate the summer while staying carb smart. Chicken chars nicely on the barbecue in a vibrant blend of lemon juice, fresh oregano and garlic. It’s plated with grilled carrots and portobello mushroom sprinkled with savoury Mediterranean seasonings.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 400g Nantes carrots
- 1 Garlic clove
- 1 Onion (or shallot)
- 1 Lemon
- 1 Portobello mushroom
- 6g Oregano
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Mustard • Sulphites
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Olive oil
BBQ (or pan)
Total Fat
13 g
Saturated Fat
2 g
Sodium
520 mg
Total Carb
36 g
Sugars
15 g
Protein
43 g
Fibre
9 g
Preparation
Marinate the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pick the oregano leaves off the stems; finely chop the leaves.
- Halve the lemon; juice ½.
- Mince the garlic.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a small bowl, combine the lemon juice, oregano and ½ the garlic.
- In a medium bowl, combine the chicken and ½ the lemon mixture.
Grill the carrots
- Halve the carrots lengthwise (quarter if large). In a large bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 9 to 12 min., until tender.
- Transfer to a cutting board. Once cool enough, cut crosswise into 1-inch pieces.
- Reserve the bowl.
Grill the chicken & lemon
- Meanwhile, add the chicken* to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- In the last 2 min., brush the chicken with the remaining lemon mixture and add the lemon half, cut-sides down.
Start the vegetables
- Peel and thinly slice the onion into rounds.
- In the reserved bowl, combine the onion, mushroom, a drizzle of oil, the remaining garlic and spices, and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 4 to 6 min., until browned and tender.
- Transfer to a cutting board. Once cool enough, thinly slice the mushroom and separate the onion layers.
- Return to the bowl and add the carrots.
Finish the vegetables
- To the bowl of vegetables, add the juice from the lemon half and a drizzle of olive oil; toss well.
Plate your dish
- Divide the chicken (slice beforehand if desired) and vegetables between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
