Protein Upgrade | Lemongrass ORGANIC Chicken Bowls
with Pickled Veggies & Creamy Lime Dressing
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
Zingy, citrusy and sweet, lemongrass is the VIP of aromatics. It brings its clean yet complex flavour to this late-summer barbecue as a rub for grilled organic chicken. You’ll extend this eye-closing Vietnamese moment with quick-pickled carrots and radishes, along with an impactful umami-lime dressing.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 100g Radishes
- 1 Lime
- 1 Head of curly leaf lettuce
- 200g Nantes carrots
- 14g Cilantro
- 1 Garlic clove
- 30ml Apple cider vinegar
- 8g Nutritional yeast
- 15g Minced lemongrass
- 30ml Mayonnaise
Contains: Eggs • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Small pot
Whisk
BBQ (or pan)
Total Fat
38 g
Saturated Fat
5 g
Sodium
310 mg
Total Carb
27 g
Sugars
8 g
Protein
34 g
Fibre
8 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Thinly slice the radishes.
- Separate the lettuce leaves; tear the leaves.
- Halve the carrots lengthwise; thinly slice crosswise.
- Pick the cilantro leaves off the stems.
- Roughly chop the garlic.
- Halve the lime; juice ½ and quarter the remaining ½.
Grill the chicken
- Pat the chicken* dry; rub with the lemongrass, a drizzle of oil and S&P.
- 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.
Make the pickled veggies
- Meanwhile, in a small pot, bring ½ cup water (double for 4 portions) to a boil.
- Add the vinegar, garlic and S&P; stir well.
- In a large bowl, combine the carrots and radishes.
- Pour the hot pickling liquid over.
Make the dressing & salad
- In a small bowl, whisk 1 tbsp water, 3 tbsp oil (double both for 4 portions), the lime juice, nutritional yeast and S&P.
- Add the mayo; whisk well.
- In a second large bowl, combine the lettuce, ½ the cilantro and ½ the dressing.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken and pickled veggies (drain before adding).
- Garnish with the remaining cilantro and the lime wedges.
- Serve the remaining dressing on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
