BBQ Chicken Breasts with Cool Caper Sauce
Roasted Potatoes & Sweet Pepper Salad
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
This is the easiest balancing act ever! Grilled sweet pepper is tossed into a white balsamic salad. Roasted potatoes are golden with olive-flecked seasonings. And perfectly grilled chicken cools off under a creamy sauce studded with capers and scallion.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Potatoes
- 1 Sweet pepper
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Scallion
- 15ml White balsamic vinegar
- 20g Capers
- 60ml Mayonnaise
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
33 g
Saturated Fat
4 g
Sodium
820 mg
Total Carb
51 g
Sugars
8 g
Protein
46 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the chicken
- Meanwhile, pat the chicken* dry; season with the remaining spices 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.
Grill the sweet pepper
- Meanwhile, halve, core and quarter the sweet pepper lengthwise. In a medium bowl, toss with a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 3 to 4 min., until nicely charred.
- Transfer to a cutting board and thinly slice crosswise. Reserve the bowl.
Make the sauce
- Meanwhile, slice the scallion crosswise.
- In the reserved bowl, combine the mayo, capers, scallion, a splash of the vinegar, a drizzle of oil and 1 tbsp water (double for 4 portions).
Make the salad
- In a large bowl, combine the remaining vinegar, a drizzle of oil and S&P.
- Add the baby greens and sweet pepper; toss well.
Plate your dish
- Divide the potatoes, chicken and salad between your plates.
- Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
