BBQ Chicken Breasts with Cool Parsley-Caper Sauce
Roasted Potatoes & Baby Greens Salad
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Life is a balancing act, so it’s great to find you’ve achieved the perfect balance on your plate. It’s even better when every component has a special twist! Take care of veggies by tossing grilled sweet pepper with baby greens for a white balsamic-dressed salad. Oven-roasted baby potatoes go for golden under olive-flecked seasonings. And perfectly grilled chicken breasts cool off under a creamy mayo sauce studded with capers and fresh parsley.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of parsley
- 1 Sweet pepper
- 60ml Mayonnaise
- 15ml White balsamic vinegar
- 20g Capers
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
42 g
Saturated Fat
5 g
Sodium
550 mg
Total Carb
46 g
Sugars
8 g
Protein
46 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on 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 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. Reserve the grill pan, if using.
Grill the sweet pepper
Meanwhile, core and quarter the sweet pepper lengthwise. In a medium bowl, combine the sweet pepper, a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) 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, roughly chop the parsley leaves and stems. In the reserved bowl, combine the mayo, capers, parsley, 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.
