Protein Swap | BBQ-Glazed Chicken Thighs
over Late-Summer Harvest Salad
Cooking time
15 minutes
Servings
2/4
Calories
600 /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:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Shaved Brussels sprouts
- 1 Bunch of kale
- 1 Peach
- 30ml Organic BBQ sauce (no added sugar)
- 25g Roasted pepitas (pumpkin seeds)
- 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
32 g
Saturated Fat
5 g
Sodium
1080 mg
Total Carb
36 g
Sugars
16 g
Protein
48 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
