Protein Swap | Quick BBQ Caribbean Chicken Breasts
with Mango-Chayote Salsa & Grilled Lime
Cooking time
15 minutes
Servings
2/4
Calories
450 /serving
The BBQ is radiating warm Caribbean energy. Chicken breasts grill alongside halved lime, so you can be sure the results are juicy. Serve them in smoky slices over a smooth avocado purée, with a sunny finish from a mango and crisp chayote salsa.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Mango
- 1 Chayote
- 2 Limes
- 50g Sliced red onions
- 57g Avocado purée
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
You will need:
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
13 g
Saturated Fat
2 g
Sodium
170 mg
Total Carb
47 g
Sugars
26 g
Protein
42 g
Fibre
11 g
Preparation
Grill the pork & lime
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the pork dry and rub with a drizzle of oil; season with the spices and S&P.
- Halve 1 lime (double for 4 portions) and drizzle with oil.
- Add the pork* to the BBQ (or pan) and grill, flipping at least twice, 10 to 12 min., until cooked through.
- In the last 3 min., add the halved lime, cut-sides down, and grill until beginning to brown.
- Transfer to a cutting board.
Mise en place
- Meanwhile, juice the remaining lime.
- In a large bowl, combine the onions, lime juice and S&P.
- Peel and pit the mango; small-dice.
- Peel and small-dice the chayote.
Make the salsa
- To the bowl of onions, add the mango, chayote, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the avocado purée between your plates and spread out in a circular motion.
- Top with the pork (slice beforehand if desired).
- Spoon the salsa over the pork.
- Squeeze the juice from the grilled lime over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
