BBQ Lemony Marinated Chicken Breasts
with Fennel, Beet & Pistachio Salad
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
With a blast of lemon and thick Greek yogurt, this marinade takes chicken straight to tender town. It’s pulled off the barbecue just in time to join a show-stopping salad of delicate fennel, roasted beets and pistachios, served over a swoosh of dilled yogurt.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 14g Dill
- 200g Diced beets
- 1 Fennel bulb
- 25g Chopped pistachios
- 100g Greek yogurt
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Pistachios
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ
Total Fat
23 g
Saturated Fat
4 g
Sodium
530 mg
Total Carb
28 g
Sugars
14 g
Protein
50 g
Fibre
8 g
Preparation
Marinate the chicken
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Juice the lemon. In a large bowl, combine the chicken, ½ the yogurt, 1 tsp of the lemon juice (double for 4 portions), a drizzle of oil, ⅔ of the spices and S&P. Set aside to marinate for at least 5 min.
Roast the beets & pistachios
On a lined sheet pan, toss the beets with a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 14 to 16 min., until tender. In the last 3 min., add the pistachios.
Grill the chicken
Meanwhile, remove the chicken* from the marinade, shaking off any excess. 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.
Make the lemon yogurt & salad
Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise. Roughly chop the dill stems and fronds. In a small bowl, combine ⅓ of the dill, the remaining yogurt, 1 tsp of the remaining lemon juice (double for 4 portions) and S&P. In a second large bowl, combine the fennel, beets, pistachios, remaining dill and lemon juice, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the lemon yogurt between your plates and spread out in a circular motion. Top with the chicken and salad. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, 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.
