Labneh-Marinated BBQ Chicken
Charred Zucchini & Minty Goat Cheese Salad
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
It all starts with thick and creamy labneh, combined with garlic and tangy dried herbs. Bathe the chicken in the mixture before tossing it on a hot barbecue. Thick-cut zucchini get a grilling too, then hops into a salad with goat cheese and freshly torn mint.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Mint
- 1 Garlic clove
- 2 Green zucchini
- 30ml Apple cider vinegar
- 60ml Labneh
- 30g Goat cheese
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
16 g
Saturated Fat
8 g
Sodium
650 mg
Total Carb
22 g
Sugars
8 g
Protein
53 g
Fibre
4 g
Preparation
Marinate the chicken
- Heat the BBQ on medium-high (or pan on medium-high), making sure to oil the grill first.
- Mince the garlic.
- In a small bowl, combine the labneh, ½ the garlic, ⅓ of the spices, 1 tbsp water (double for 4 portions) and S&P.
- Pat the chicken dry; season with ½ the remaining spices.
- In a medium bowl, combine the chicken and ⅔ of the spiced labneh.
Mise en place
- Quarter the zucchini lengthwise. In a second medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Pick the mint leaves off the stems; roughly chop the leaves.
Grill the chicken
- Remove the chicken* from the marinade, shaking off any excess.
- 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
- Add the zucchini to the BBQ (or pan) and grill, turning occasionally, 3 min., until tender.
- Transfer to a cutting board. Once cool enough, medium-dice.
- Reserve the bowl.
Make the salad
- In the same bowl, combine the zucchini, cheese, vinegar, ½ the mint and the remaining garlic.
Plate your dish
- Divide the remaining spiced labneh between your plates and spread out in a circular motion.
- Top with the chicken and salad.
- Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
