Protein Swap | Pan-Cooked Texas BBQ Chicken Fillets
with Corn Succotash
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
There’s no holding back on Lone Star attractions when chicken fillets are slathered in smoky spices and BBQ sauce. They join a generous succotash, another all-American classic, loaded with fresh corn, edamame and green pepper, plus more body from pearl couscous.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 15ml Minced garlic
- 1 Ear of corn
- 1 Green pepper
- 60ml BBQ sauce
- 30ml Sherry vinegar
- 150g Edamame (or green peas)
- 165g Multicoloured pearl couscous
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, yeast extract, black pepper, canola oil, cellulose, citric acid, Cayenne pepper, mustard, cumin, hickory smoke flavour)
Contains: Mustard • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
19 g
Saturated Fat
2 g
Sodium
1240 mg
Total Carb
103 g
Sugars
21 g
Protein
56 g
Fibre
9 g
Preparation
Boil the couscous
- Bring a medium pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Return to the pot and toss with ½ the garlic and a drizzle of oil to prevent clumping; season with S&P.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, brushing with the BBQ sauce, 4 to 6 min. per side, until cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Mise en place
- Meanwhile, cut the corn kernels off the cob.
- Halve, core and small-dice the green pepper.
Make the succotash
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the corn, green pepper, edamame, remaining garlic and S&P.
- Sauté, 3 to 4 min., until softened.
- Add the vinegar and sauté, 1 to 2 min., until evaporated.
Plate your dish
- Divide the couscous between your plates.
- Top with the chicken and succotash. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
