Carb-Wise: Spicy Salsa Verde Butter BBQ Chicken Thighs
Grilled Shishito & Yellow Zucchini Salad
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
Featuring a handful of smart ingredients and the high heat of outdoor cooking, this recipe couldn’t be more deliciously streamlined for low–carb living. All that’s required is sizzling shishito peppers and sunny yellow zucchini on the grill for a salad, joined by Mexican-spiced chicken thighs. Salsa verde butter keeps everyone feeling hot, hot, hot!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 170g Shishito peppers
- 2 Yellow zucchini
- 45ml Salsa verde
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame
You will need:
Oil
Microwave
BBQ
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
22 g
Saturated Fat
10 g
Sodium
640 mg
Total Carb
18 g
Sugars
11 g
Protein
38 g
Fibre
4 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Add to the BBQ and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Mise en place
Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions) and the salsa verde, in 15 sec. increments, until melted and warm. Cut the zucchini lengthwise into ½ inch pieces. In a medium bowl, combine the zucchini, a drizzle of oil, ½ the remaining spices and S&P. In a second medium bowl, combine the shishitos, a drizzle of oil, the remaining spices and S&P.
Grill the zucchini & shishitos
Add the zucchini and shishitos to the BBQ and grill, 3 to 4 min. per side, until tender. Transfer the zucchini to a cutting board and cut crosswise into ½ inch pieces. Return the vegetables to one of the bowls.
Make the salad
To the bowl of vegetables, add ½ the salsa verde butter and S&P.
Plate your dish
Divide the chicken and salad between your plates. Spoon the remaining salsa verde butter over the chicken. Bon appétit!
Plant Based For Beginners
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
