Goodfood x Laurent Dagenais: Honey-Lime Glazed BBQ Chicken Breasts
with Grilled Vegetables & Quinoa
Cooking time
30 minutes
Servings
2/4
Calories
610 /serving
We’re teaming up with Montréal chef Laurent Dagenais whose low-key charm, restaurant training and user-friendly recipes have earned him more than 1 million followers. His optimism shines in honey-lime chicken over a bright quinoa salad of grilled zucchini, sweet pepper and cherry tomatoes.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 1 Garlic clove
- 1 Green zucchini
- 1 Sweet pepper
- 140g Cherry tomatoes
- 14g Cilantro
- 42g Honey
- 95g Red & white quinoa
- 12g Chicken demi-glace
Contains: Sulphites
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
Zester
BBQ
Total Fat
20 g
Saturated Fat
3 g
Sodium
480 mg
Total Carb
62 g
Sugars
25 g
Protein
48 g
Fibre
7 g
Preparation
Cook the quinoa
- Heat the BBQ on medium-high, making sure to oil the grill first.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, demi-glace, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Fluff the quinoa.
Prepare the chicken
- Meanwhile, zest and juice the lime.
- Mince the garlic.
- In a small bowl, make the glaze by whisking the honey, garlic, lime zest, ½ the lime juice, 1 tsp oil (double for 4 portions) and S&P.
- Pat the chicken dry and drizzle with oil; season with S&P.
Mise en place
- Meanwhile, halve the tomatoes; season with S&P.
- Thinly slice the zucchini lengthwise.
- Halve, core and quarter the sweet pepper lengthwise.
- Roughly chop the cilantro leaves and stems.
Grill the chicken
- Add the chicken* to the BBQ and grill, 6 min. on one side, until partially cooked.
- Flip and grill, brushing with the glaze, 5 to 7 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the vegetables
- Meanwhile, in a large bowl, combine the sweet pepper, zucchini, a drizzle of oil and S&P.
- Add to the BBQ and grill, turning occasionally, 3 to 4 min., until lightly charred.
- Transfer to a cutting board and medium-dice.
Finish & serve
- To the pot of quinoa, add the vegetables, tomatoes, ½ the cilantro and the remaining lime juice.
- Divide the quinoa between your plates.
- Top with the chicken.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
