Nick’s Pick | Keto: BBQ Chicken Breasts
Grilled Summer Vegetable & Goat Cheese Salad
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Al fresco dining, al keto diet. Best practices for the barbecue give you a beautifully balanced meal of meat and veg. Designed for optimal carb-conscious eating, this recipe gets chicken breasts sizzling on the grate in a zesty herb seasoning, then cut into tender slices. Grilled zucchini meets roasted pepper in a salad of baby greens topped with tangy morsels of goat cheese, and decked out in a yummy garlic-tinged balsamic vinaigrette.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Zucchini (green, yellow or heirloom)
- 30ml Balsamic vinegar
- 1 Roasted pepper
- 30g Goat cheese
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
32 g
Saturated Fat
6 g
Sodium
650 mg
Total Carb
14 g
Sugars
7 g
Protein
45 g
Fibre
4 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Thinly slice the roasted pepper. Quarter the zucchini lengthwise. In a large bowl, combine the zucchini, ½ the vinegar, ½ the garlic, 1 tbsp oil (double for 4 portions) and ⅓ of the spices.
Grill the chicken
Pat the chicken* dry with paper towel; season with 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. Reserve the grill pan, if using.
Grill the zucchini
Meanwhile, add the zucchini to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 2 to 3 min. per side, until browned and tender. Transfer to a cutting board. Once cool enough, cut into 1-inch pieces. Reserve the bowl.
Make the salad
In the reserved bowl, combine the remaining vinegar and garlic, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens, roasted pepper, zucchini and cheese; toss well.
Plate your dish
Divide the salad between your bowls. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
