Carb-Wise: BBQ Chicken with Toasted Almonds
Grilled Peach, Feta & Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Welcome to the texture fest! There’s a whole spectrum of sensations at the end of your fork when you dig into this summer spread. Putting peach on the grill loosens its juices deliciously, as they’re tossed with crumbly feta cheese and cool, crisp discs of cucumbers. In true low-carb style, you’ll use the salad as a base for a display of tender chicken slices pulled off the barbecue. Garnish with pan-toasted almonds for some convincing crunch.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Cucumbers
- 1 Peach
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Almonds
- 30g Feta
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Almonds, Milk, Mustard, Sesame, Sulphites
You will need:
Small pan
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
34 g
Saturated Fat
6 g
Sodium
700 mg
Total Carb
22 g
Sugars
14 g
Protein
47 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Halve and pit the peach; cut into ½ inch wedges. In a small bowl, combine the peach and a drizzle of oil. Thinly slice the cucumbers crosswise.
Grill the chicken
Pat the chicken* dry with paper towel; season with 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. Reserve the grill pan, if using.
Grill the peach
Meanwhile, add the peach to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min. per side, until nicely browned. Transfer to a plate.
Toast the almonds
Meanwhile, heat a small, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl.
Make the salad
In a large bowl, combine the baby greens, cucumbers, cheese, peach, vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the chicken. Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
