BBQ-Glazed Chicken Breasts
over Late-Summer Harvest Salad
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
From the sweetness of peach to the crunch of pepitas, every bite of this seasonal salad is a delight. And we’re not putting away that paleo-friendly grill just yet! You’ll use it to sizzle perfectly juicy chicken slathered in mellow BBQ sauce.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Bunch of kale
- 1 Peach
- 100g Shaved Brussels sprouts
- 25g Roasted pepitas (pumpkin seeds)
- 30ml Organic BBQ sauce (no added sugar)
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Contains: Mustard
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
29 g
Saturated Fat
5 g
Sodium
900 mg
Total Carb
36 g
Sugars
16 g
Protein
53 g
Fibre
9 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with the spices and a drizzle of oil.
- Add to the BBQ (or pan) and grill, brushing with the BBQ sauce occasionally, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the kale leaves from the stems; tear the leaves. In a large bowl, toss with a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Halve and pit the peach; cut into ¼ inch wedges.
Make the salad
- To the bowl of kale, add the peach, Brussels sprouts, vinaigrette and ½ the pepitas; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the remaining pepitas. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
