Protein Swap | Carne Asada Chicken Breasts
with Grilled Corn & Poblano Salsa
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
Mexico made simple! Carne asada is another way of saying grilled steak, and the resulting deliciousness can be understood in any language. In this version, chicken gets a good char while corn on the cob and poblano pepper are grilled for chopping into a salsa lively with lime.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Scallion
- 1 Lime
- 1 Poblano pepper (or green pepper)
- 2 Ears of corn
- 160g White rice
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
27 g
Saturated Fat
4 g
Sodium
500 mg
Total Carb
93 g
Sugars
10 g
Protein
50 g
Fibre
6 g
Preparation
Cook the rice
- Heat the BBQ on high, making sure to oil the grill first.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) 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.
Mise en place
- Meanwhile, halve and core the poblano lengthwise.
- Juice the lime.
- Thinly slice the scallion crosswise.
Grill the poblano & corn
- In a medium bowl, combine the poblano, corn (shuck if necessary), a drizzle of oil and ½ the spices.
- Add to the BBQ and grill, turning occasionally, 4 to 6 min., until browned and tender.
- Transfer to a cutting board.
- Once cool enough, cut the corn kernels off the cobs.
- Medium-dice the poblano.
- Reserve the bowl.
Grill the steaks
- Pat the steaks* dry; season with the remaining spices and S&P.
- Add to the BBQ and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing; season with salt.
Make the salsa
- In the reserved bowl, combine the corn, poblano, lime juice, ½ the scallion and 2 tbsp oil (double for 4 portions).
Plate your dish
- Divide the rice and steaks between your plates.
- Top with the salsa.
- Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
