Carb-Wise: BBQ-Glazed Roasted Chicken Thigh Bowls
Beet, Kale & Quinoa Salad with Honey-Dijon Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Bowl yourself away! Enjoy a supper that manages to be carb-clever, simple to make and ever-so-satisfying thanks to well thought out tiers of taste and texture. Wedges of beets are roasted to bring out their residual sweetness, tossed with leafy kale and nutritious quinoa seeds, and then drizzled with our honey-Dijon vinaigrette. Top that energizing salad with tender oven-cooked chicken thighs, coated in our woodsy Sweet Hickory BBQ spices and a layer of finger-licking BBQ sauce.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 225g Yellow beets
- 120g Chopped kale
- 30ml BBQ sauce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 95g Red & white quinoa
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Mustard
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
29 g
Saturated Fat
5 g
Sodium
1070 mg
Total Carb
61 g
Sugars
21 g
Protein
45 g
Fibre
10 g
Preparation
Roast the chicken & beets
Preheat the oven to 450°F. Peel and halve the beets; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Pat the chicken dry with paper towel; season with the spices and S&P. Add to the pan and roast, flipping halfway, 20 to 24 min., until the beets are tender and the chicken* is cooked through. In the final 5 min., brush the chicken with the BBQ sauce.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and spread out on a plate to cool slightly.
Massage the kale
Meanwhile, in a large bowl, combine the kale, ⅓ of the vinaigrette, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
Make the salad
To the bowl of kale, add the quinoa, beets and remaining vinaigrette; toss well.
Plate your dish
Divide the salad between your bowls. Top with the chicken (slice beforehand if desired). Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
