Nick’s Pick | BBQ ORGANIC Chicken Breasts & Yellow Curry Peanut Sauce
Cucumber-Lime Salad & Lemongrass Rice
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A fun take on Thai-style yellow curry, this dish features grilled chicken as the MVP—certified organic, so it’s better for you and the environment. While it grills on the barbecue (after marinating in spiced yogurt), you’ll prepare a chunky, crunchy cucumber salad to act as a cool counterpart. That’s not all! Introduce a divine drizzle: a lush mix of yogurt, curry paste, peanut butter, honey and lime. Complete with fragrant lemongrass-scented rice, these pretty platefuls prove that the secret is in the sauce.
We will send you:
- 2 Organic chicken breasts
- 1 Garlic clove
- 3 Cucumbers
- 1 Lime
- 160g White rice
- 18g Mild yellow curry paste
- 100g Greek yogurt
- 7g Honey
- 30g Peanut butter
- 15g Minced lemongrass
- 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Milk, Peanuts
You will need:
Medium pot
BBQ (or grill pan)
Oil
Salt & pepper (S&P)
Whisk
Total Fat
15 g
Saturated Fat
3 g
Sodium
790 mg
Total Carb
89 g
Sugars
8 g
Protein
45 g
Fibre
7 g
Preparation
Marinate the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a medium bowl, combine ⅓ of the yogurt and ½ the curry paste. Add the chicken; toss well.
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium. Add the lemongrass and ⅔ of the garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions), ½ the remaining 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, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Juice the lime. In a small bowl, make the sauce by whisking the peanut butter, remaining yogurt and curry paste, ½ the honey, ½ the lime juice and 2 tbsp water (double for 4 portions).
Grill the chicken
Remove the chicken* from the marinade, shaking off any excess. 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 cucumber salad
Meanwhile, in a second medium bowl, combine the cucumbers, remaining spices, honey, garlic and lime juice (omit the garlic for a milder flavour), and S&P.
Plate your dish
Divide the rice between your plates. Top with the chicken and cucumber salad. Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
