BBQ Chicken Breasts & Baby Potatoes
with Cashew Romesco Sauce & Leafy Tomato Salad
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
A cozy patio supper is right around the corner. Make the most of the barbecue in two different ways. Chicken breasts, liberally dosed with garlicky, peppery seasonings, go directly on the grill for a golden hue. Meanwhile, baby potatoes get wrapped in foil with a touch of garlic for aroma. You’ll whisk a shortcut romesco sauce using cashew butter, red wine vinegar and roasted red pepper spread, and serve the works with a summery salad.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 15ml Minced garlic
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Red wine vinegar
- 15ml Roasted red pepper spread
- 30g Cashew butter
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Sulphites
You will need:
Whisk
Oil
Salt & pepper (S&P)
BBQ (or sheet pan and grill pan)
Aluminum foil
Total Fat
42 g
Saturated Fat
6 g
Sodium
590 mg
Total Carb
50 g
Sugars
7 g
Protein
49 g
Fibre
8 g
Preparation
Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Halve the potatoes. In a medium bowl, combine the potatoes, ½ the garlic, ⅓ of the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes
Place the foil package on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with all but a pinch of 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, halve the tomatoes. In a small bowl, make the romesco sauce by whisking the roasted red pepper spread, cashew butter, 2 tbsp oil (double for 4 portions), up to ½ the vinegar, the remaining garlic and spices, and S&P.
Make the salad
In a large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the tomatoes and baby greens; toss well.
Dress the potatoes & serve
In the reserved bowl, combine the potatoes and ⅔ of the romesco sauce. Divide the potatoes and chicken between your plates. Spoon the remaining romesco sauce over the chicken. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
