Nick’s Pick | BBQ Maple-Mustard Chicken Breasts
with Pea-Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. It’s all about balance. Whole-grain mustard and sweet maple syrup balance each other out perfectly as a glaze for tender chicken breasts. Set them on the grill to get all juicy and charred before you slice them. Meantime, prepare a playful salad as an accompaniment to those smoky-sweet flavours to achieve a state of equilibrium. Boiled baby potatoes give it a nice toothy texture, as it pops with peas and baby greens.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Apple cider vinegar
- 30ml Whole-grain mustard
- 150g Green peas
- 15ml Maple syrup
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Mustard, Sulphites
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
30 g
Saturated Fat
4 g
Sodium
780 mg
Total Carb
59 g
Sugars
14 g
Protein
51 g
Fibre
10 g
Preparation
Boil the potatoes & peas
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 15 to 18 min., until tender. In the final 1 to 2 min., add the peas. Drain and let cool.
Make the glaze
Meanwhile, in a small bowl, combine the maple syrup, ⅓ of the mustard, ⅓ of the spices and a drizzle of oil.
Grill the chicken
Pat the chicken* dry with paper towel; season with all but a pinch 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, brushing with the glaze, 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 pea-potato salad
In a large bowl, combine the vinegar, remaining mustard and spices, 3 tbsp oil (double for 4 portions) and S&P. Add the potatoes, peas and baby greens; toss well.
Plate your dish
Divide the chicken and pea-potato salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
