Nick’s Pick | Paleo: BBQ Chicken & Zucchini
with Grilled String Bean & Pickled Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Earn top grill marks with this perfect paleo recipe. The barbecue plays host to chicken breasts lushly seasoned with a Greek-inspired blend of dried herbs. Grilled veggies are a fitting match for the meat, and you’ll do them two ways: zucchini directly on the grate and string beans en papillote. Toss the beans into a salad with gently pickled radish rounds and baby greens, along with fresh dill for extra frills.
We will send you:
- 2 Chicken breasts
- 100g Radishes (or French radishes)
- 200g String beans
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 1 Zucchini (green, yellow or heirloom)
- 30ml Apple cider vinegar
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Sulphites
You will need:
Oil
Salt & pepper (S&P)
Aluminum foil
BBQ (or sheet pan and grill pan)
Total Fat
24 g
Saturated Fat
4 g
Sodium
460 mg
Total Carb
15 g
Sugars
7 g
Protein
44 g
Fibre
6 g
Preparation
Make the pickled radishes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Thinly slice the radishes. In a small bowl, combine ½ the vinegar and 2 tsp water (double for 4 portions). Add the radishes.
Mise en place
Remove the stem ends of the string beans; halve crosswise. Quarter the zucchini lengthwise; halve crosswise. Roughly chop the dill stems and fronds.
Prepare the string beans & zucchini
In a medium bowl, combine the string beans, a drizzle of oil, ½ the dill, ¼ of the spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. In the same bowl, combine the zucchini, a drizzle of oil, a pinch of the remaining spices and S&P.
Grill the chicken
Reduce the BBQ heat to medium-high. 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 string beans & zucchini
Meanwhile, place the string beans 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, 8 to 10 min., until 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). Add the zucchini to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min. per side, until browned and tender.
Make the salad & serve
In a large bowl, combine the remaining vinegar and 2 tbsp oil (double for 4 portions). Add the baby greens, string beans, pickled radishes (drain before adding), remaining dill and S&P; toss well. Divide the salad and zucchini between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
