Protein Swap | Maple-Glazed BBQ Chicken Breast Flatbreads
with Seasonal Sweet Corn
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Create a late summer postcard. Putting flatbreads on the grill gives them an outdoorsy vibe, with a flash of sunlight from fresh corn. Juicy chicken strips pick up extra warmth from whisky-ancho seasonings, barbecue sauce and maple syrup. Let the baby greens fall where they may.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 50g Sliced red onions
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Ear of corn
- 30ml BBQ sauce
- 15ml Maple syrup
- 30ml Apple cider vinegar
- 60g Grated mozzarella
- 2 Naan
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ
Total Fat
41 g
Saturated Fat
9 g
Sodium
1820 mg
Total Carb
84 g
Sugars
18 g
Protein
59 g
Fibre
4 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry; season with ⅓ of the spices and S&P.
- Add to the BBQ and grill, brushing with the maple syrup and ⅓ of the BBQ sauce halfway, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board.
Grill the corn
- Toss the corn (shuck if necessary) with a drizzle of oil, ½ the remaining spices and S&P.
- Add to the BBQ and grill, turning occasionally, 7 to 9 min., until tender.
Assemble the flatbreads
- Thinly slice the chicken into strips.
- Cut the corn kernels off the cob.
- Spread the naan with the remaining BBQ sauce.
- Top with the cheese, onions, remaining spices, chicken and corn.
Grill the flatbreads
- Reduce the BBQ heat to medium-low.
- Add the flatbreads to the BBQ and close the lid. Grill, 1 to 2 min., until the edges begin to brown.
- Transfer to the upper BBQ grates and close the lid. Grill, 2 to 3 min., until the cheese has melted.
Finish & serve
- In a large bowl, combine the vinegar and 3 tbsp oil (double for 4 portions).
- Add the baby greens and S&P; toss well.
- Divide the flatbreads (cut into wedges) between your plates.
- Top with the baby greens. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
