BBQ Greek-Style Chicken Breasts
Grilled Garlic Potatoes, Almond Broccoli & Tzatziki
Cooking time
35 minutes
Servings
2/4
Calories
620 /serving
Greek cuisine and outdoor cooking go together like, well, tzatziki and lemon. The classic accompaniments make an appearance on these sunny plates: tzatziki is used as a marinade for grilled chicken breasts, with extra for the finish. And lemon is spritzed into a bowl of barbecued broccoli and crackling almonds, with wedges reserved for the side. The star attraction just might be foil-packed baby potatoes grilled with garlic and spices.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 1 Garlic clove
- 1 Lemon
- 1 Head of broccoli
- 25g Almonds
- 60g Garlic-cucumber yogurt (tzatziki)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Almonds, Milk, Mustard
You will need:
Peeler
Oil
Salt & pepper (S&P)
BBQ (or sheet pan and grill pan)
Aluminum foil
Total Fat
22 g
Saturated Fat
4 g
Sodium
660 mg
Total Carb
59 g
Sugars
10 g
Protein
53 g
Fibre
13 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 (quarter if large). Mince the garlic. In a large bowl, combine the potatoes, a drizzle of oil, ½ the garlic, ½ the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes
Reduce the BBQ heat to medium-high. Place the potatoes 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).
Mise en place
Meanwhile, remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Quarter the lemon. Pat the chicken dry with paper towel. In the reserved bowl, combine the chicken, ⅓ of the tzatziki, a drizzle of oil, the remaining garlic, ⅔ of the remaining spices and S&P.
Grill the chicken
Add the chicken* to the BBQ (or to a grill pan heated 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. Wipe out and reserve the grill pan, if using.
Grill the broccoli
Meanwhile, in a medium bowl, combine the broccoli, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 10 to 12 min., until tender. Return to the bowl and add the almonds (roughly chop if whole) and juice of 1 lemon wedge (double for 4 portions); toss well.
Plate your dish
Divide the potatoes, chicken and broccoli between your plates. Top the chicken and potatoes with the remaining tzatziki. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
