Nick’s Pick | Paleo: BBQ Chicken Breasts
with Grilled Broccoli & Apple 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. Ready for a smokin’ hot supper? Double down on tastiness by treating chicken breasts to a generous sprinkling of our hickory wood-infused spice blend followed by a brushing with the tangy-sweet flavours of our honey-Dijon vinaigrette. While you’ve got the grill going strong, brown up some broccoli florets before tossing them with apple slices and crisp lettuce for a sassy side salad. Sit down to an array of sweet and smoky contrasts.
We will send you:
- 2 Chicken breasts
- 300g Broccoli florets
- 1 Apple
- 1 Head of lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 8g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)
Contains: Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or sheet pan and grill pan)
Aluminum foil
Total Fat
24 g
Saturated Fat
4 g
Sodium
1030 mg
Total Carb
36 g
Sugars
21 g
Protein
45 g
Fibre
9 g
Preparation
Grill the broccoli
Heat the BBQ on medium-high, making sure to oil the grill first (or preheat the oven to 450°F). In a medium bowl, combine the broccoli (halve if large), a drizzle of oil, ½ the spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. Place on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 12 to 16 min., until browned and tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
Meanwhile, 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. Brush with 1 tbsp of the vinaigrette (double for 4 portions). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, halve, core and thinly slice the apple. Roughly chop the lettuce. In a large bowl, combine the lettuce, broccoli, apple, remaining vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
