Juicy BBQ Chicken
Grilled Vegetable & Goat Cheese Salad
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Al fresco dining, al keto diet. Designed for optimal carb-conscious eating, this recipe gets chicken breasts sizzling in a zesty herb seasoning. Grilled zucchini meets tangy morsels of goat cheese in a salad of baby greens, decked out in a yummy garlic-tinged vinaigrette.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 2 Green zucchini
- 30ml Apple cider vinegar
- 30g Goat cheese
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
25 g
Saturated Fat
5 g
Sodium
560 mg
Total Carb
14 g
Sugars
7 g
Protein
47 g
Fibre
4 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Quarter the zucchini lengthwise.
- In a large bowl, toss with ⅓ of the vinegar, ½ the garlic, 1 tbsp oil (double for 4 portions) and ⅓ of the spices.
Grill the chicken
- Pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the zucchini
- Meanwhile, add the zucchini to the BBQ (or pan) and grill, turning occasionally, 2 to 3 min. per side, until browned and tender.
- Transfer to a cutting board.
- Once cool enough, cut crosswise into 1-inch pieces.
- Reserve the bowl.
Make the salad
- In the same bowl, combine the remaining vinegar and garlic, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, zucchini and cheese; toss well.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
