Carb-Wise: Labneh-Marinated BBQ Chicken Breasts
Charred Zucchini & Minty Goat Cheese Salad
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Thick and creamy labneh is the starting point, combined with garlic and tangy dried herbs. Bathe the chicken in the mixture before tossing it on a hot barbecue. Thick-cut zucchini get a grilling too, destined for chopping into a salad with goat cheese and freshly torn mint.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Mint
- 1 Garlic clove
- 3 Green zucchini
- 30ml Apple cider vinegar
- 60ml Labneh
- 30g Goat cheese
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
14 g
Saturated Fat
6 g
Sodium
660 mg
Total Carb
16 g
Sugars
9 g
Protein
45 g
Fibre
3 g
Preparation
Marinate the chicken
Heat the BBQ on medium-high, making sure to oil the grill first. Mince the garlic. In a small bowl, combine the labneh, ½ the garlic, ⅓ of the spices, 1 tbsp water (double for 4 portions) and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spices. In a medium bowl, combine the chicken and ⅔ of the spiced labneh.
Mise en place
Quarter the zucchini lengthwise. In a medium bowl, combine the zucchini, a drizzle of oil, the remaining spices and S&P. Pick the mint leaves off the stems; roughly chop the leaves.
Grill the chicken
Remove the chicken* from the marinade, shaking off any excess. Add to the BBQ 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.
Grill the zucchini
Add the zucchini to the BBQ and grill, turning occasionally, 3 min., until tender. Transfer to a cutting board. Once cool enough, medium-dice. Reserve the bowl.
Make the salad
In the same bowl, combine the zucchini, cheese, vinegar, ½ the mint and the remaining garlic.
Plate your dish
Divide the remaining spiced labneh between your plates and spread out in a circular motion. Top with the chicken and salad. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
