Carb-Wise: BBQ Chicken with Labneh Marinade
Charred Zucchini & Minty Goat Cheese Salad
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
You’ll love this dish so much, you may just ask it to marinade you! Thick and creamy labneh is the starting point, combined with garlic and tangy dried herbs. Bathe the chicken breasts in the mixture before tossing them on a hot barbecue rack. Thick-cut zucchini get a grilling too, destined for chopping into a salad that is rich with goat cheese and popping with freshly torn mint leaves.
We will send you:
- 2 Chicken breasts
- 1 Bunch of mint
- 1 Garlic clove
- 3 Green zucchini
- 30ml Apple cider vinegar
- 60ml Labneh
- 30g Goat cheese
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
14 g
Saturated Fat
6 g
Sodium
650 mg
Total Carb
16 g
Sugars
9 g
Protein
45 g
Fibre
3 g
Preparation
Marinate the chicken
Heat the BBQ on medium-high, making sure to oil the grill first. Mince the garlic. In a small bowl, combine the labneh, ½ the garlic, ⅓ of the spices, 1 tbsp water (double for 4 portions) and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spices. In a medium bowl, combine the chicken and ⅔ of the spiced labneh.
Mise en place
Quarter the zucchini lengthwise. In a medium bowl, combine the zucchini, a drizzle of oil, the remaining spices and S&P. Pick the mint leaves off the stems; roughly chop the leaves.
Grill the chicken
Remove the chicken* from the marinade, shaking off any excess. 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
Add the zucchini to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 3 min., until tender. Transfer to a cutting board. Once cool enough, medium-dice. Reserve the bowl.
Make the salad
In the same bowl, combine the zucchini, cheese, vinegar, ½ the mint and the remaining garlic.
Plate your dish
Divide the remaining spiced labneh between your plates and spread out in a circular motion. Top with the chicken and salad. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
