Dinner + Lunch Combo: BBQ Chicken Breasts
on Naan Pizzas with Grilled Poblanos + in Maple-Dijon Salad
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus a marvellous mise en place for a second meal the next day. The thought of warm naan pizza at your fingertips is alluring enough, and when you top it with morsels of grilled chicken slathered in rich BBQ sauce, it’s downright irresistible. Grilled poblano peppers and mozzarella cheese join in on the fun, next to a simple green salad. For lunchtime, recombine the meat and veg elements with extra bulk from shredded cabbage in a sweet-sharp vinaigrette. ***Lunch cooking time: 5 min. Calories: 390/serving. **Nutritional facts: Total fat: 18 g | Saturated fat: 3 g | Sodium: 880 mg | Total carb: 18 g | Sugars: 10 g | Protein: 41 g | Fibre: 3 g. *See below for dinner nutritional facts.
We will send you:
- 4 Chicken breasts
- 100g Shredded red cabbage
- 1 Shallot (or onion)
- 2 Poblano peppers (or green peppers)
- 1 Head of lettuce
- 60ml BBQ sauce
- 90ml Maple-Dijon vinaigrette
- 90g Grated mozzarella
- 2 Naan
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
1 or 2 Sheet pans
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or 2 grill pans)
Microwave
Total Fat
33 g
Saturated Fat
9 g
Sodium
1990 mg
Total Carb
73 g
Sugars
13 g
Protein
61 g
Fibre
4 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. on one side, until partially cooked. Flip and grill, brushing with ½ the BBQ sauce, 6 to 8 min., until cooked through. Transfer to a cutting board. Set ½ the chicken aside in the fridge.
Grill the poblanos
Meanwhile, in a large bowl, combine the poblanos, a drizzle of oil, all but a pinch of the remaining spices and S&P. Grill on the BBQ (or in a second grill pan heated on medium-high), turning occasionally, 7 to 9 min., until browned. Transfer to a cutting board. Halve and core the poblanos lengthwise; thinly slice crosswise. Set ½ the poblanos aside in the fridge. Reserve the bowl.
Mise en place
Meanwhile, preheat the oven to broil. Roughly chop the lettuce. Halve, peel and thinly slice the shallot; toss with a drizzle of oil and the remaining spices. Set ⅔ of the lettuce aside in the fridge.
Assemble & broil the pizzas
Thinly slice the chicken. Arrange the naan on a lined sheet pan (use 2 sheet pans for 4 dinner portions). Spread with the remaining BBQ sauce. Top with the chicken, shallot, ½ the poblanos and the cheese. Broil, 4 to 6 min., until the cheese is melted and beginning to brown. Transfer to a cutting board and cut into wedges.
Dinner: Make the salad & serve
In the reserved bowl, combine the lettuce, remaining poblanos and ⅓ of the vinaigrette. Set the remaining vinaigrette aside in the fridge. Divide the pizzas and salad between your plates. Bon appétit!
Lunch: Make the salad & serve
Thinly slice the reserved chicken. Microwave until warm. In a large bowl, combine the cabbage, chicken, and reserved lettuce, poblanos and vinaigrette. Divide the salad between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
