Protein Swap | Pan-Cooked Texas BBQ Chicken Breasts
with Corn Succotash
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
There’s no holding back on Lone Star attractions when chicken breasts are slathered in smoky spices and BBQ sauce. They join a generous succotash, another all-American classic, loaded with fresh corn, edamame and sharp green poblano, plus more body from pearl couscous.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Poblano pepper (or green pepper)
- 1 Ear of corn
- 15ml Minced garlic
- 165g Multicoloured pearl couscous
- 150g Edamame (or green peas)
- 30ml Organic BBQ sauce (no added sugar)
- 30ml Sherry vinegar
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cayenne pepper, cumin, smoked hickory flavour)
Contains: Mustard • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
19 g
Saturated Fat
2 g
Sodium
920 mg
Total Carb
84 g
Sugars
9 g
Protein
60 g
Fibre
9 g
Preparation
Boil the couscous
- Bring a medium pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Return to the pot and toss with ½ the garlic and a drizzle of oil to prevent clumping; season with S&P.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, brushing with the BBQ sauce, 4 to 6 min. per side, until cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Mise en place
- Meanwhile, cut the corn kernels off the cob (shuck if necessary).
- Halve, core and small-dice the poblano.
Make the succotash
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the corn, poblano, edamame, remaining garlic and S&P.
- Sauté, 3 to 4 min., until softened.
- Add the vinegar and sauté, 1 to 2 min., until evaporated.
Plate your dish
- Divide the couscous between your plates.
- Top with the chicken and succotash. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
