Protein Upgrade | Paleo: BBQ ORGANIC Chicken, Peppers & Brussels Sprouts
with Charred Scallion Chimichurri
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Keep it simple, smart and savoury by putting everything on the grill. Paleo eating doesn’t get more straightforward than chicken breasts—certified organic, so they’re better for you and the environment—on the barbecue—with a scattering of herby seasonings and some time to sizzle, they’ll fall into juicy slices. Pack the Brussels sprouts into foil so they can soften, while sweet peppers and scallions pick up some char. Chop the scallions into an Argentinian-accented chimichurri, sharp with garlic, parsley and red wine vinegar.
We will send you:
- 2 Organic chicken breasts
- 200g Brussels sprouts
- 15ml Minced garlic
- 200g Mini sweet peppers
- 1 Bunch of parsley
- 3 Scallions
- 30ml Red wine vinegar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
Oil
Salt & pepper (S&P)
Aluminum foil
BBQ (or sheet pan and grill pan)
Total Fat
50 g
Saturated Fat
6 g
Sodium
700 mg
Total Carb
18 g
Sugars
5 g
Protein
34 g
Fibre
8 g
Preparation
Prepare the Brussels sprouts
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Halve the Brussels sprouts lengthwise (quarter if large). In a large bowl, combine the Brussels sprouts, 2 tbsp oil (double for 4 portions), ½ the garlic, ⅓ of the spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the Brussels sprouts
Reduce the BBQ heat to medium-high. Place the foil package 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 14 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).
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with ½ 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 scallions & sweet peppers
Add the scallions and sweet peppers to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 3 min. per side, until charred. Transfer to a cutting board. In the reserved bowl, combine the sweet peppers, a drizzle of oil, the remaining spices and S&P.
Make the scallion chimichurri
Roughly chop the parsley leaves and stems. Roughly chop the scallions. In a small bowl, combine the scallions, parsley, vinegar (start with ½), remaining garlic, 4 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the chicken, Brussels sprouts and sweet peppers between your plates. Spoon the scallion chimichurri over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
