BBQ Chicken Breasts
with Orange, Feta & Quinoa Salad
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Give yourself a lift! This easy breezy summer supper takes off with a range of fresh and lively tastes. It’s fuelled by a stunning salad: segments of orange and sweet little cherry tomatoes juice things up, while briny cubes of feta cheese come in for contrast. Nourishing grains of fluffy white quinoa anchor each serving, nuzzled up to soft leaf lettuce. The topper is top-drawer material: chicken breasts hot off the backyard grill.
We will send you:
- 2 Chicken breasts
- 140g Cherry tomatoes
- 1 Orange
- 1 Head of lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 95g White quinoa
- 30g Feta
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
28 g
Saturated Fat
6 g
Sodium
990 mg
Total Carb
56 g
Sugars
16 g
Protein
51 g
Fibre
8 g
Preparation
Cook the quinoa
Heat the BBQ on high, making sure to oil the grill first. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ½ the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Cut between the membranes to separate the segments. Roughly chop the lettuce. Halve the tomatoes.
Make the salad
In a large bowl, combine the quinoa, lettuce, tomatoes, orange segments, cheese, vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
