Tandoori-Grilled Chicken Breasts
with Fresh Mint Salad & Naan
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
The backyard barbecue goes a long way in recreating the extreme heat of a tandoor oven. And marinating the chicken in spices and sour cream adds to the fullness of flavour. Cool down with a crisp salad fragrant with mint leaves.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 1 Head of curly leaf lettuce
- 14g Mint
- 30ml Apple cider vinegar
- 43ml Sour cream
- 2 Naan
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
30 g
Saturated Fat
6 g
Sodium
1440 mg
Total Carb
65 g
Sugars
7 g
Protein
52 g
Fibre
6 g
Preparation
Marinate the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry.
- In a large bowl, combine the sour cream, ¾ of the spices and S&P.
- Add the chicken; toss well.
Grill the chicken
- Reduce the BBQ heat to medium-high.
- Remove the chicken* from the marinade, shaking off any excess.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, pick the mint leaves off the stems; chop the leaves.
- Chop the lettuce.
- In a medium bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the lettuce, cabbage, ¾ of the mint and S&P.
Grill the naan
- In a small bowl, combine the remaining spices and a generous drizzle of oil.
- Brush the naan with the spiced oil.
- Add to the BBQ (or pan) and grill, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the salad, chicken and naan between your plates.
- Garnish with the remaining mint. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
