BBQ Chicken Breasts
Caesar-Gratinated Veggies & Roasted Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
620 /serving
Barbecued chicken and Caesar salad are two champions among classics. The chicken you’ll keep traditional, with a dosing of zesty herbs and some char marks from the grill. For the Caesar, you’ll expand the repertoire by using the garlicky, rich dressing and grated cheese as a topping for roasted Brussels sprouts and lettuce that go under the broiler. With baby potatoes hot from the oven, these plates are spinning in the right direction.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 200g Brussels sprouts
- 1 Head of lettuce
- 45ml Caesar vinaigrette
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard
You will need:
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Aluminum foil
Total Fat
26 g
Saturated Fat
5 g
Sodium
670 mg
Total Carb
52 g
Sugars
8 g
Protein
52 g
Fibre
13 g
Preparation
Mise en place
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. Halve the Brussels sprouts lengthwise (quarter if large). Halve the lettuce lengthwise.
Roast the potatoes
On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Roast the Brussels sprouts
Meanwhile, on a second sheet pan lined with aluminum foil, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with 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.
Make the gratinated vegetables
When the Brussels sprouts are tender, remove from the oven and switch the oven to broil. Add the lettuce, cut-sides up, and drizzle the vegetables with the vinaigrette. Sprinkle with ½ the cheese. Broil, 2 to 3 min., until the cheese is melted and golden brown.
Plate your dish
Divide the chicken, gratinated vegetables and potatoes between your plates. Sprinkle the gratinated vegetables with the remaining cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
