Cheesy Ranch Butter Grilled Chicken Breasts
with Fennel & Heirloom Tomato Salad
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Between ranch seasonings, Grana Padano cheese and fresh dill, we’ve got this keto chicken dish covered. The meat is grilled to juicy, and dropped onto a salad glowing with specialty garden finds: bright heritage tomatoes and crisp-tender fennel.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Fennel bulb
- 225g Heirloom tomatoes
- 15ml Minced garlic
- 14g Dill
- 30ml Apple cider vinegar
- 25g Grana Padano (contains rennet)
- 9g Home on the Ranch spices (chives, garlic, onion)
Contains: Eggs • Milk • Sulphites
You will need:
Microwave
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
BBQ
Total Fat
46 g
Saturated Fat
14 g
Sodium
360 mg
Total Carb
24 g
Sugars
11 g
Protein
47 g
Fibre
8 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry and drizzle with oil; season with ½ the spices and S&P.
- Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
Mise en place
- Meanwhile, medium-dice the tomatoes.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Pick the dill fronds off the stems; roughly chop the fronds.
- In a small bowl, make the ranch butter by microwaving 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add ½ the garlic and the remaining spices; stir well.
Make the salad
- In a large bowl, combine the vinegar, ½ the dill, the remaining garlic, 3 tbsp oil (double for 4 portions) and S&P.
- Add the fennel and tomatoes; toss well.
Finish & serve
- In a second large bowl, combine the ranch butter, chicken, cheese and remaining dill; toss well.
- Divide the chicken (slice beforehand if desired) and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
