BBQ-Glazed Chicken Roast
with Lacinato, Apple & Walnut Fall Salad
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Sometimes a salad is more than a salad. This one cuts the fall chill with warm roasted beets and hearty lacinato kale tossed with walnuts and apples. It’s a seasonal (and paleo-happy) setting for chicken glazed with BBQ sauce before hitting the oven.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Diced beets
- ½ Bunch of lacinato kale
- 57g Diced apples
- 30ml Organic BBQ sauce (no added sugar)
- 25g Chopped walnuts
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, yeast extract, canola oil, black pepper, cellulose, citric acid, mustard, cumin, hickory smoke flavour)
Contains: Mustard • Walnuts
You will need:
Basting brush
Medium oven-safe pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
33 g
Saturated Fat
4 g
Sodium
1280 mg
Total Carb
33 g
Sugars
19 g
Protein
46 g
Fibre
7 g
Preparation
Roast the beets & walnuts
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender.
- In the last 5 min., add the walnuts.
Start the chicken
- Meanwhile, pat the chicken dry; season with the spices.
- In a medium, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 4 to 5 min. on one side, until partially cooked and beginning to brown.
Finish the chicken
- Brush the top of the chicken* with the BBQ sauce.
- Transfer to the oven and roast, 12 to 16 min., until tender and cooked through.
Make the salad
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage, 1 to 2 min., until softened.
- Add the beets, walnuts, apples and vinaigrette; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken (slice beforehand if desired). Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
