Protein Upgrade | Spicy Grilled Peruvian ORGANIC Chicken
with Chimichurri-Dressed Sweet Pepper Slaw
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
What do you give the slaw that has everything? Try adding spicy South American chimichurri sauce and caramelized onions to the generous mix of cabbage, tomatoes and grilled pepper. This full-bodied slaw hosts chili-driven organic chicken breasts, hot off the grill, for a slow carb spread.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Sweet pepper
- 140g Cherry tomatoes
- 150g Shredded cabbage
- 1 Lime
- 15ml Chimichurri
- 25g Caramelized onions
- 30ml Mayonnaise
- 8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Eggs • Mustard
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
23 g
Saturated Fat
3 g
Sodium
520 mg
Total Carb
21 g
Sugars
11 g
Protein
31 g
Fibre
6 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with the spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the sweet pepper
- Meanwhile, halve, core and quarter the sweet pepper lengthwise; drizzle with oil and season with S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min., until softened.
- Transfer to a cutting board. Once cool enough, thinly slice lengthwise.
Mise en place
- Meanwhile, halve the lime; juice ½ and quarter the remaining ½.
- Halve the tomatoes.
Make the slaw
- In a large bowl, whisk the lime juice, chimichurri, onions, mayo, a drizzle of oil and S&P.
- Add the cabbage, tomatoes and sweet pepper; toss well.
Plate your dish
- Divide the slaw between your plates.
- Top with the chicken.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
