Protein Swap | Grilled Lemon & Chicken Thigh Dinner
with Caramelized Onion Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Grilling lemon is an easy winning move. It sweetens the citrus to a fine point, for a refreshing vinaigrette. It coats a baby greens salad and covers yummy roasted potatoes tossed with mayo and caramelized onions. Sizzled chicken thighs complete this outdoorsy evening.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 450g Baby potatoes
- 1 Head of curly leaf lettuce
- 25g Caramelized onions
- 60ml Mayonnaise
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
60 g
Saturated Fat
7 g
Sodium
930 mg
Total Carb
50 g
Sugars
7 g
Protein
43 g
Fibre
10 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the chicken & lemon
- Meanwhile, halve the lemon; drizzle the cut-sides with oil.
- Pat the chicken dry and rub with a drizzle of oil; season with ½ the remaining spices and S&P.
- Add the chicken* to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- In the last 4 min., add the lemon, cut-sides down, to the BBQ and grill until browned.
- Transfer to a cutting board and let the chicken rest before slicing.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
Make the potato salad
- In a large bowl, combine the mayo, onions, juice of ½ the lemon and S&P.
- Add the potatoes; toss well.
Make the salad & serve
- In a large bowl, combine the juice from the remaining lemon, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the lettuce and baby greens; toss well.
- Divide the chicken, potato salad and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
