Tandoori-Grilled Chicken Breasts
with Minty Chayote Salad & Naan
Cooking time
15 minutes
Servings
2/4
Calories
740 /serving
The backyard barbecue goes a long way in recreating the extreme heat of a tandoor oven. And marinating the chicken in spices and sour cream adds to the fullness of flavour. Cool down with a salad featuring ultra-crisp chayote and fresh mint.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of lettuce
- 14g Mint
- 1 Chayote
- 30ml Apple cider vinegar
- 43ml Sour cream
- 2 Naan
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Sulphites, Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ
Total Fat
30 g
Saturated Fat
6 g
Sodium
1350 mg
Total Carb
69 g
Sugars
7 g
Protein
51 g
Fibre
7 g
Preparation
Marinate the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry.
- In a large bowl, combine the sour cream, ¾ of the spices and S&P.
- Add the chicken.
Grill the chicken
- Reduce the BBQ heat to medium-high.
- Remove the chicken* from the marinade, shaking off any excess. Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, peel, halve and thinly slice the chayote.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Roughly chop the lettuce.
- In a medium bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the lettuce, chayote, mint and S&P.
Grill the naan
- In a small bowl, combine the remaining spices and a generous drizzle of oil.
- Brush the naan with the spiced oil.
- Add to the BBQ and grill, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the salad, chicken and naan between your plates. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
