Protein Upgrade | Indian BBQ ORGANIC Chicken Breasts
with Roasted Carrots & Minty Slaw
Cooking time
25 minutes
Servings
2/4
Calories
360 /serving
Swoop raita over each plate to present grilled chicken—certified organic, so it’s better for you and the environment—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 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 150g Shredded cabbage
- 14g Mint
- 1 Scallion
- 300g Nantes carrots
- 30ml Apple cider vinegar
- 90g Option 1: Garlic-cucumber yogurt (tzatziki) Option 2: 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
13 g
Saturated Fat
3 g
Sodium
610 mg
Total Carb
28 g
Sugars
16 g
Protein
34 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.
