Protein Swap | Grilled Greek Chicken Fillets
with Warm Potato, Zucchini & Olive Salad
Cooking time
30 minutes
Servings
2/4
Calories
770 /serving
This picnic spread has all sorts of Greek elements to enjoy, starting with savoury herbed chicken. It’s anchored by a warm salad of roasted potatoes and grilled zucchini, tossed with olives, luscious sun-dried tomatoes and a fresh squeeze of lemon.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 2 Green zucchini
- 450g Potatoes
- 1 Scallion
- 1 Lemon
- 15g Sliced sun-dried tomatoes
- 30g Olives
- 60ml Mayonnaise
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Eggs • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
42 g
Saturated Fat
5 g
Sodium
720 mg
Total Carb
60 g
Sugars
12 g
Protein
42 g
Fibre
10 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the chicken
- Meanwhile, pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a plate.
Grill the zucchini
- Meanwhile, quarter the zucchini lengthwise. In a large bowl, toss with a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 4 to 5 min., until tender and browned.
- Transfer to a cutting board. Once cool enough, medium-dice. Reserve the bowl.
Make the potato salad
- Slice the scallion crosswise.
- Quarter the lemon.
- Chop the olives.
- In the reserved bowl, combine the potatoes, zucchini, mayo, olives, tomatoes, ½ the scallion, the juice of ½ the lemon wedges, a drizzle of oil and S&P.
Plate your dish
- Divide the potato salad and chicken between your plates.
- Garnish with the remaining scallion and lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
