Protein Upgrade | Spicy Grilled Piri Piri ORGANIC Chicken Breasts
with Bulgur & Tomato Salad
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Beneath the charred, spiced exterior of piri piri chicken lies juicy perfection. Ideal for the end of a sunny day, it’s plated with bulgur, bright salad and tangy aioli for dipping. Each bite proves why it’s an absolute classic of the Portuguese repertoire.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Cucumbers
- 140g Cherry tomatoes
- 1 Garlic clove
- 1 Scallion
- 80g Bulgur
- 30ml Apple cider vinegar
- 15ml Ajvar (roasted red pepper spread)
- 15ml Sambal oelek
- 60ml Mayonnaise
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Eggs • Sulphites • Wheat
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
36 g
Saturated Fat
4 g
Sodium
860 mg
Total Carb
41 g
Sugars
5 g
Protein
34 g
Fibre
10 g
Preparation
Cook the bulgur
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Grill the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a large bowl, combine the chicken*, ½ the ajvar, ½ the sambal oelek, ⅔ of the spices and a drizzle of oil.
- Add to the BBQ (or pan) and grill, brushing with any excess marinade occasionally, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Mince the garlic.
- Thinly slice the scallion crosswise.
- In a medium bowl, make the aioli by combining the mayo, garlic, ⅓ of the vinegar, the remaining ajvar, sambal oelek and spices, and S&P.
Make the salad
- In a second large bowl, combine the remaining vinegar, 1 tbsp oil (double for 4 portions) and S&P.
- Add the tomatoes, cucumbers and scallions; toss well.
Plate your dish
- Divide the bulgur between your plates.
- Top with the chicken and salad.
- Serve the aioli on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
