Nick’s Pick | BBQ Asian-Inspired ORGANIC Chicken Breasts
Garlic Rice, Super-Crunch Salad & Kimchi Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. This way to summer! Let’s fire up the grill for a fun-loving meal, filled with heady aromas of lemongrass, ginger and nori. The spices do a tasty trick on chicken—certified organic, so it’s better for you and the environment—which sizzles on the barbecue until golden and tender with a whiff of char. Sprinkle them in white rice perfumed with garlic and in the garlicky mayo. Finally, slip in a stunning salad of crunchy smashed cucumbers, apple slices and lettuce dressed in an innovative kimchi vinaigrette.
We will send you:
- 2 Organic chicken breasts
- 1 Garlic clove
- 2 Cucumbers
- 1 Apple
- 1 Head of lettuce
- 60ml Mayonnaise
- 30ml Rice vinegar
- 33g Organic kimchi
- 160g White rice
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Eggs
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
33 g
Saturated Fat
4 g
Sodium
700 mg
Total Carb
94 g
Sugars
17 g
Protein
37 g
Fibre
7 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, heat the BBQ on high, making sure to oil the grill first. Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Separate the lettuce leaves; tear the leaves. Halve, core and thinly slice the apple. Roughly chop the kimchi.
Grill the chicken
Pat the chicken* dry with paper towel; season with ⅔ of the remaining 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.
Make the salad
Meanwhile, in a large bowl, combine the kimchi, vinegar, ¼ of the mayo and 1 tbsp water (double for 4 portions). Add the lettuce, cucumbers, apple and S&P; toss well.
Make the spiced mayo & serve
In a small bowl, combine the remaining mayo, garlic and spices. Divide the rice, chicken and salad between your plates. Serve the spiced mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
