Carb-Wise: BBQ Chicken Breasts with Chimichurri Sauce
Roasted Beets & String Beans
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
A meal that’s low on carbs and high on pleasure? Chimi-cheers to that! Give supper a South American accent with an herb, garlic and vinegar sauce, based on a favoured accompaniment for grilled meats in Argentina. You’ll spoon the chimichurri over chicken breasts bronzed on the backyard barbecue and cut into tender slices. Complete the feast with a veggie side featuring oven-roasted beets, string beans and shallot (arranged separately, so the colours don’t run).
We will send you:
- 2 Chicken breasts
- 225g Red beets
- 400g String beans
- 1 Garlic clove
- 1 Bunch of parsley
- 1 Shallot (or onion)
- 30ml Apple cider vinegar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
31 g
Saturated Fat
4 g
Sodium
780 mg
Total Carb
30 g
Sugars
16 g
Protein
45 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Peel and medium-dice the beets. Mince the garlic. Roughly chop the parsley leaves and stems. Remove the stem ends of the string beans. Halve and peel the shallot; mince ½ and thinly slice the remaining ½.
Roast the vegetables
On a lined sheet pan, toss the beets with a drizzle of oil and S&P. Roast, stirring halfway, 10 to 13 min., until tender. Remove from the oven and add the string beans, sliced shallot, a drizzle of oil and S&P; toss well. Roast, 5 to 8 min., until tender.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with ⅔ of the 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.
Make the chimichurri
Meanwhile, in a small bowl, combine the parsley, minced shallot, garlic, vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the vegetables and chicken between your plates. Drizzle with the chimichurri. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
