Indian BBQ Chicken Breasts
with Roasted Carrots & Minty Slaw
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
Swoop raita over each plate to present grilled chicken in style. It comes off the barbecue juicy with mellow Indian spices. Oven-roasted Nantes carrots stay in just long enough to retain some chew, while an easy mint slaw is the essence of bright and crisp.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 14g Mint
- 1 Scallion
- 300g Nantes carrots
- 30ml Apple cider vinegar
- 90g Garlic-cucumber yogurt (raita)
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ
Total Fat
15 g
Saturated Fat
3 g
Sodium
630 mg
Total Carb
28 g
Sugars
16 g
Protein
44 g
Fibre
6 g
Preparation
Roast the carrots
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Grill the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium bowl, combine the chicken and a splash of the vinegar.
- Add the chicken* to the BBQ and grill, 6 to 8 min. per side, until cooked through.
Mise en place
- Meanwhile, pick the mint leaves off the stems; roughly chop the leaves.
- Thinly slice the scallion crosswise.
Make the slaw
- In a second medium bowl, combine the cabbage, scallion, ½ the mint, the remaining vinegar, a drizzle of oil and S&P.
Plate your dish
- Divide the raita between your plates and spread out in a circular motion.
- Top with the chicken (slice beforehand if desired) and carrots.
- Garnish with the remaining mint.
- Serve the slaw on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
