Grilled Chicken Breasts with Sorrel Escabeche
Heirloom Zucchini & Broccolini
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
In Spanish and Portuguese, escabeche refers to dishes that apply a wonderfully acidic marinade to cooked foods. For summer fun, we’re adding soft green sorrel leaves for more rounded sourness, draping it over grilled chicken and serving it with premium veggies.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 50g Diced onions
- 15ml Minced garlic
- 1 Bunch of broccolini
- 14g Sorrel
- 2 Heirloom zucchini
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
BBQ
Total Fat
28 g
Saturated Fat
4 g
Sodium
350 mg
Total Carb
22 g
Sugars
7 g
Protein
45 g
Fibre
6 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry; season with ½ the spices and S&P.
- Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large). In a medium bowl, toss with a drizzle of oil and S&P.
- Quarter the zucchini lengthwise. In a second medium bowl, toss with a drizzle of oil and S&P.
- Tear the sorrel into bite-size pieces.
Grill the vegetables
- Add the broccolini and zucchini to the BBQ and grill, 2 to 3 min. per side, until beginning to char.
- Transfer to a plate.
Make the escabeche sauce
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the garlic, onions and remaining spices. Sauté, 2 to 3 min., until fragrant.
- Add the vinegar and demi-glace. Cook, stirring often, 1 to 2 min., until slightly reduced.
- Off the heat, add the sorrel and 2 tbsp oil (double for 4 portions).
Plate your dish
- Divide the chicken and vegetables between your plates.
- Spoon the escabeche sauce over. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
