Slow Carb: Chicken Thighs Alla Griglia
Grilled Eggplant, White Bean & Basil Salad
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
It’s the season to go alla griglia, and barbecue cooking lends itself to the slow carb approach. Pair grilled chicken thighs with a generous Italian salad stacked with protein and vegetables. White beans come to life in a Dijon vinaigrette alongside grilled eggplant and sharp whiffs of fresh basil leaves.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 14g Basil
- 1 Onion (or shallot)
- 1 Eggplant
- 540ml White kidney beans (canned)
- 30ml Apple cider vinegar
- 15ml Dijon mustard
- 15g Minced roasted garlic
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Mustard, Sulphites
You will need:
Oil
Olive oil
BBQ
Strainer
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
5 g
Sodium
1460 mg
Total Carb
52 g
Sugars
8 g
Protein
50 g
Fibre
22 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 ½ 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, drain and rinse the kidney beans. Cut the eggplant lengthwise into ½ inch pieces. Pick the basil leaves off the stems; tear the leaves. Peel and thinly slice the onion into rounds.
Start the salad
In a large bowl, combine the mustard, garlic, vinegar (start with ½) and 2 tbsp olive oil (double for 4 portions). Add the kidney beans and S&P.
Grill the vegetables
In a medium bowl, combine the eggplant, onion, a drizzle of oil, the remaining spices and S&P. Add to the BBQ and grill, 5 to 7 min. per side, until browned and beginning to soften. Transfer to a cutting board and cut into bite-size pieces.
Finish the salad & serve
To the bowl of kidney beans, add the vegetables and basil. Divide the salad between your bowls. Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
