Protein Swap | Cajun Grilled Chicken
with Egg- & Seed-Topped Wedge Salad
Cooking time
30 minutes
Servings
2/4
Calories
690 /serving
What's more paleo than serving a fork-and-knife salad to go with smoky spiced barbecued meat? This wedge salad has awesome textures from head to toe, with protein-forward grated hard-boiled eggs, sunflower seeds and pepitas adorning crisp thick-cut iceberg and roasted beets.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Hard-boiled eggs
- 225g Yellow beets
- 1 Head of Iceberg lettuce
- 25g Sunflower seeds
- 25g Roasted pepitas (pumpkin seeds)
- 30ml Organic BBQ sauce (no added sugar)
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 8g Smoky Cajun spices (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)
Contains: Eggs • Mustard
You will need:
Aluminum foil
Basting brush
Grater
Oil
Peeler
Salt & pepper (S&P)
BBQ (or lined sheet pan)
Total Fat
39 g
Saturated Fat
7 g
Sodium
690 mg
Total Carb
29 g
Sugars
17 g
Protein
55 g
Fibre
9 g
Preparation
Grill the beets
- Heat the BBQ on high (or preheat the oven to 450°F), making sure to oil the grill first.
- Peel and medium-dice the beets; drizzle with oil and season with S&P.
- Wrap in 2 layers of aluminum foil and fold the edges over to seal.
- Place on the upper BBQ grates and grill, turning and moving occasionally on the grates, 25 to 30 min., until tender.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
- If using an oven, on a lined sheet pan, toss the beets with a drizzle of oil and S&P. Roast, stirring halfway, 15 to 20 min., until tender.
Grill the pork
- Meanwhile, pat the pork* dry; rub with the spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, flipping at least twice, 9 to 10 min., until partially cooked.
- Brush both sides with the BBQ sauce and grill, 2 to 3 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, cut the lettuce into 4 wedges.
Finish & serve
- Grate the eggs.
- Divide the pork, lettuce and beets between your plates.
- Garnish the lettuce with the sunflower seeds, pepitas and eggs.
- Drizzle the lettuce with the vinaigrette. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
