Indian-Spiced Grilled Chicken
with Roasted Carrots & Minty Slaw
Cooking time
25 minutes
Servings
2/4
Calories
380 /serving
Swoop raita over each plate to present this keto chicken dish with style. Oven-roasted Nantes carrots stay in just long enough to retain some chew, while an easy slaw of shredded cabbage and mint is the essence of bright and crisp.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Mint
- 150g Shredded cabbage
- 1 Scallion
- 300g Nantes carrots
- 30ml Apple cider vinegar
- 60g Garlic-cucumber yogurt (tzatziki or raita)
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
12 g
Saturated Fat
25 g
Sodium
580 mg
Total Carb
24 g
Sugars
13 g
Protein
43 g
Fibre
6 g
Preparation
Roast the carrots
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Grill the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium bowl, combine the chicken and a splash of the vinegar.
- Add the chicken* to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
Mise en place
- Meanwhile, pick the mint leaves off the stems; roughly chop the leaves.
- Thinly slice the scallion crosswise.
Make the slaw
- In a second medium bowl, combine the cabbage, scallion, ½ the mint, the remaining vinegar, a drizzle of oil and S&P.
Plate your dish
- Divide the raita between your plates and spread out in a circular motion.
- Top with the chicken (slice beforehand if desired) and carrots.
- Garnish with the remaining mint.
- Serve the slaw on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
