BBQ Middle Eastern-Style Chicken & Zucchini
Lemony Carrot Salad, Warm Pita & Spiced Labneh
Cooking time
20 minutes
Servings
4
Calories
480 /serving
With lemon, labneh and za’atar in your corner, dinner is gonna be a winner. These three ingredients work together as a marinade for chicken breasts, imbuing them with bright, herby, sesame-laced flavours before they hit the barbecue. Extend the Middle Eastern theme with grilled za’atar-spiced zucchini and warm rounds of pita, served with creamy spiced labneh. A citrusy side salad of carrots and roasted peppers will colour the kids’ world.
We will send you:
- 4 Chicken breasts
- 400g Nantes carrots
- 1 Lemon
- 2 Green zucchini
- 2 Roasted peppers
- 120ml Labneh
- 4 Pita
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame, Wheat
You will need:
Whisk
Peeler
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
17 g
Saturated Fat
5 g
Sodium
650 mg
Total Carb
40 g
Sugars
12 g
Protein
45 g
Fibre
5 g
Preparation
Marinate the chicken
Heat the BBQ on high, making sure to oil the grill first. Juice the lemon. In a large bowl, whisk ¼ of the labneh, ½ the lemon juice, ⅔ of the za’atar and S&P. Add the chicken; toss well.
Mise en place
Using a peeler, thinly slice the carrots into ribbons. Quarter the zucchini lengthwise; halve crosswise. Thinly slice the roasted peppers lengthwise.
Grill the chicken
Reduce the BBQ heat to medium-high. Remove the chicken* from the marinade. 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 zucchini & pita
Meanwhile, in a second large bowl, combine the zucchini, a drizzle of oil, ½ the remaining za’atar and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 2 to 3 min. per side, until browned and tender. Transfer to a plate. Add the pita to the BBQ (or to the same grill pan heated on medium-high) and grill, 1 to 2 min., until soft and pliable.
Make the carrot salad
In a medium bowl, combine the carrots, roasted peppers, remaining lemon juice, 2 tbsp oil, all but a pinch of the remaining za’atar and S&P.
Make the spiced labneh & serve
In a small bowl, combine the remaining labneh and za’atar. Divide the pita between your plates. Spread with the spiced labneh. Top with the chicken and carrot salad. Serve the zucchini on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
