BBQ Big Easy Chicken Breasts
with Poppy-Watermelon Radish Slaw
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
The prickle of poppy seeds and the bright hue of watermelon radish make for a summer party slaw, filled out with lush sour cream. It’s a base for juicy grilled chicken, slathered in a smoky New Orleans spice blend (behold the sweet taste of bourbon).
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Watermelon radish
- 150g Shredded cabbage
- ½ Bunch of lacinato kale
- 1 Lemon
- 3g Poppy seeds
- 43ml Sour cream
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
15 g
Saturated Fat
4 g
Sodium
960 mg
Total Carb
31 g
Sugars
11 g
Protein
48 g
Fibre
9 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry and drizzle with oil; season with the spices and S&P.
- Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, toss with a drizzle of oil and S&P.
- Massage, 1 to 2 min., until softened.
- Thinly slice the watermelon radish; halve crosswise.
Make the slaw
- In a second large bowl, combine the sour cream, lemon juice, poppy seeds and S&P.
- Add the kale, cabbage and watermelon radish; toss well.
Plate your dish
- Divide the chicken and slaw between your plates.
- Garnish with the lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
