BBQ French Dijon Chicken Thighs
with Lemony Portobello Salad
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
Pique-nique à la française? Chicken thighs, stung with Dijon mustard and zesty herbs, land on a luminous salad. Equal parts airy and earthy, it combines soft green lettuce, ribbons of carrots and slices of meaty mushrooms from the grill. All in a lemony grilled scallion vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Scallion
- 1 Lemon
- 1 Head of lettuce
- 1 Garlic clove
- 200g Nantes carrots
- 2 Portobello mushrooms
- 15ml Dijon mustard
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Sulphites
You will need:
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
28 g
Saturated Fat
5 g
Sodium
830 mg
Total Carb
24 g
Sugars
9 g
Protein
39 g
Fibre
8 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry. In a medium bowl, toss with ½ the mustard, a drizzle of oil, ⅔ of the spices and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the stems from the mushrooms.
- Mince the garlic.
- Juice the lemon.
- Roughly chop the lettuce.
- Using a peeler, thinly slice the carrots into ribbons (or thinly slice crosswise).
Grill the mushrooms & scallion
- In a medium bowl, combine the mushrooms, scallion, a drizzle of oil, the remaining spices and S&P.
- Add the mushrooms to the BBQ (or pan) and grill, flipping and adding the scallion halfway, 4 to 6 min., until tender. Transfer to a cutting board.
- Once cool enough, thinly slice the mushrooms and scallion crosswise.
Make the salad
- In a large bowl, combine the scallion, garlic, lemon juice (start with ½), remaining mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, carrots and mushrooms; toss well.
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.
