BBQ Chicken Breasts with Cool Caper Sauce
Roasted Potatoes & Sweet Pepper Salad
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
The easiest balancing act. Grilled sweet pepper is tossed into a white balsamic salad. Roasted baby potatoes go for golden under olive-flecked seasonings. And perfectly grilled chicken cools off under a creamy sauce studded with capers and scallions.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Scallions
- 1 Sweet pepper
- 60ml Mayonnaise
- 15ml White balsamic vinegar
- 20g Capers
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
42 g
Saturated Fat
5 g
Sodium
840 mg
Total Carb
47 g
Sugars
7 g
Protein
46 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with the remaining 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 for 5 min. before slicing against the grain.
Grill the sweet pepper
Meanwhile, halve, core and quarter the sweet pepper lengthwise. In a medium bowl, combine the sweet pepper, a drizzle of oil and S&P. Add to the BBQ and grill, turning occasionally, 3 to 4 min., until nicely charred. Transfer to a cutting board and thinly slice crosswise. Reserve the bowl.
Make the sauce
Meanwhile, thinly slice the scallions crosswise. In the reserved bowl, combine the mayo, capers, scallions, a splash of the vinegar, a drizzle of oil and 1 tbsp water (double for 4 portions).
Make the salad
In a large bowl, combine the remaining vinegar, a drizzle of oil and S&P. Add the baby greens and sweet pepper.
Plate your dish
Divide the potatoes, chicken and salad between your plates. Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
