Grilled Chicken Breasts with Homemade BBQ Sauce
Summery Salad & Avocado Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Take BBQ sauce to a delectable new level by preparing it from scratch—with some unexpected ingredients (roasted garlic, whiskey-ancho spices... and carrot juice, who knew?). It’s basted over grilled chicken, atop a slow-carb salad glowing in a luscious green vinaigrette.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of curly leaf lettuce
- 1 Cucumber
- 100g String peas (sugar snap peas or snow peas)
- 30ml Carrot juice
- 57g Avocado purée
- 15ml Apple cider vinegar
- 15ml Tomato paste
- 15g Minced roasted garlic
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Contains: Mustard • Sulphites
You will need:
Basting brush
Medium pan
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
13 g
Saturated Fat
2 g
Sodium
730 mg
Total Carb
19 g
Sugars
5 g
Protein
44 g
Fibre
6 g
Preparation
Make the BBQ sauce
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the carrot juice, ½ the vinegar, a pinch of the spices and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
- Transfer to a small bowl.
Grill the chicken
- Meanwhile, pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 6 min. on one side, until partially cooked.
- Flip and grill, brushing with the BBQ sauce, 5 to 7 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Thinly slice the string peas crosswise on an angle.
- Halve the cucumber lengthwise; thinly slice crosswise on an angle.
Make the vinaigrette
- In a large bowl, combine the avocado purée, 3 tbsp water (double for 4 portions), the remaining vinegar and garlic, and S&P.
Make the salad
- To the bowl of vinaigrette, add the lettuce, string peas and cucumber; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
