BBQ Coffee-Spiced ORGANIC Chicken
with Honey-Dijon Radicchio & Walnut Salad
Cooking time
30 minutes
Servings
2/4
Calories
1230 /serving
Here's how you'll spend your summer evening: dipping wedges of roasted sweet potatoes into roasted garlic and chive aioli, slicing grilled chicken breasts dripping with espresso-based spices, and refreshing with a salad of elevated bittersweet flavours. A barbecue spread that fills you with finesse.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Apple
- 6g Chives (or garlic chives)
- 450g Sweet potatoes
- 1 Radicchio
- 15g Minced roasted garlic
- 25g Chopped walnuts
- 90ml Mayonnaise
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 8g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho pepper, onion, garlic, coriander seeds, oregano, cellulose, thyme)
Contains: Eggs • Mustard • Walnuts
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
82 g
Saturated Fat
11 g
Sodium
1230 mg
Total Carb
79 g
Sugars
28 g
Protein
47 g
Fibre
13 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
- Meanwhile, quarter the radicchio; tear into bite-size pieces.
- Halve, core and thinly slice the apple; toss with a splash of the vinaigrette to prevent browning.
- Thinly slice the chives.
Grill the chicken
- Pat the chicken dry.
- In a medium bowl, combine the chicken*, a generous drizzle of oil, the 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.
Make the salad & aioli
- Meanwhile, in a large bowl, combine the baby greens, apple, radicchio, walnuts, remaining vinaigrette and S&P.
- In a small bowl, combine the mayo, garlic, chives and S&P.
Plate your dish
- Divide the sweet potatoes, chicken and salad between your plates.
- Serve the aioli on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
