Protein Swap | Sweet Hickory BBQ Chicken Fillets
with Baked Beans & Poppy Seed Salad
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
We love the laidback attitude of a slow-cooked meal—but what we love even more is serving it in just 20 minutes. Baked kidney beans come out of the oven tangy-sweet with BBQ sauce, while smoky grilled chicken meets a popping fresh salad.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 2 Cucumbers
- 15ml Minced garlic
- 1 Head of lettuce
- 60ml BBQ sauce
- 398ml White kidney beans (canned)
- 30ml Apple cider vinegar
- 14g Honey
- 3g Poppy seeds
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, Cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fiber, hickory smoke flavour)
Contains: Mustard • Sulphites
You will need:
Medium baking dish
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
12 g
Saturated Fat
2 g
Sodium
1190 mg
Total Carb
61 g
Sugars
21 g
Protein
48 g
Fibre
17 g
Preparation
Make the baked beans
- Preheat the oven to 450°F.
- Drain and rinse the kidney beans.
- In a medium baking dish, combine the kidney beans, garlic, a splash of the vinegar, ½ the BBQ sauce and 2 tbsp water (double for 4 portions).
- Bake, 15 to 20 min., until softened.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Halve the cucumbers lengthwise; slice crosswise.
Grill & glaze the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with a drizzle of oil, the spices and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a plate and brush with the remaining BBQ sauce.
Make the salad
- Meanwhile, in a large bowl, combine the honey, poppy seeds, remaining vinegar, a drizzle of oil and S&P.
- Add lettuce and cucumbers; toss well.
Plate your dish
- Divide the baked beans, chicken and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
