Grilled Butter Chicken Breasts
with Broccoli, Corn & Fluffy Rice
Cooking time
30 minutes
Servings
4
Calories
840 /serving
Butter, cream and mellow Indian spices? Check, check, check. All the elements of this family favourite are here, except we’re grilling up the chicken for some late summer sensations. It’s served with broccoli, warm rice and corn on the cob, for a hands-on treat.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Onion (or shallot)
- 400g Broccoli florets
- 2 Ears of corn
- 200ml Tomato sauce
- 320g White rice
- 120ml Heavy cream
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
4 tbsp Butter
BBQ
Total Fat
32 g
Saturated Fat
16 g
Sodium
630 mg
Total Carb
88 g
Sugars
11 g
Protein
51 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the broccoli
- Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Grill the chicken & corn
- Meanwhile, pat the chicken* dry; season with S&P.
- Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- Halve the corn crosswise (shuck if necessary). Toss with a drizzle of oil and S&P.
- Add to the BBQ and grill, turning occasionally, 7 to 9 min., until tender.
- Transfer the chicken to a cutting board. Once cool enough, cut into bite-size pieces.
Make the sauce & coat the chicken
- Halve, peel and small-dice the onion.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onion and spices. Sauté, 2 to 3 min., until fragrant.
- Reduce the heat to medium and add the tomato sauce, cream, ½ cup water and 4 tbsp butter.
- Cook, stirring constantly, 2 to 3 min., until combined.
- Add the chicken; toss well.
Plate your dish
- Divide the rice, broccoli and corn between your plates.
- Top the rice with the chicken and sauce. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
