Protein Swap | Glazed Sweet Hickory Chicken Breasts
with Watermelon Radish & Dill Pickle Slaw
Cooking time
35 minutes
Servings
2/4
Calories
700 /serving
It’s not possible to jam any more flavour and fun into one dish! Chicken breasts are bursting with whiffs of wood smoke and sweet spices under a BBQ sauce glaze, while the crisp, creamy slaw is over-the-top tasty with dill, Dijon and honey.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Garlic clove
- 1 Watermelon radish
- 150g Shredded cabbage
- 450g Potatoes
- 7g Honey
- 1g Dried dill
- 1 Dill pickle
- 15ml Dijon mustard
- 30ml Mayonnaise
- 60ml BBQ sauce
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, Cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fiber, hickory smoke flavour)
Contains: Eggs • Mustard • Sulphites
You will need:
Basting brush
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
29 g
Saturated Fat
4 g
Sodium
1380 mg
Total Carb
64 g
Sugars
20 g
Protein
46 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Fry the chicken
- In a large bowl, combine the chicken*, a drizzle of oil, the remaining spices and S&P.
- Mince the garlic.
- In a small bowl, combine the BBQ sauce and garlic.
- Place in the air fryer and fry, flipping and brushing with the BBQ sauce halfway, 12 to 16 min., until browned and cooked through.
- Transfer to a plate.
Make the slaw
- Meanwhile, peel and cut the watermelon radish into matchsticks.
- Small-dice the pickle.
- In a second large bowl, combine the mayo, mustard, honey, dill, 1 tbsp oil (double for 4 portions) and S&P.
- Add the cabbage, watermelon radish and pickle; toss well.
Plate your dish
- Divide the potatoes, chicken and slaw between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
