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Gremolata-Topped Grilled Chicken

over Warm White Bean & Tomato Salad

Cooking time

20 minutes

Servings

2/4

Calories

640 /serving

It’s best known as a topping for osso bucco, but the lemon-parsley finish of gremolata works its Italian magic on chicken as well. While the meat is sizzling, you’ll whip up a hearty slow-carb salad of warm garlicky white beans and juicy tomatoes.

We will send you:

  • 2 Canadian-raised chicken breasts (air chilled)
  • 1 Lemon
  • 14g Parsley
  • 2 Tomatoes
  • 15g Minced roasted garlic
  • 398ml White kidney beans (canned)
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Sulphites

You will need:

Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Olive oil
BBQ (or pan)
Total Fat
30 g
Saturated Fat
5 g
Sodium
980 mg
Total Carb
46 g
Sugars
7 g
Protein
54 g
Fibre
17 g
Preparation
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Grill the chicken

  • Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.

  • Pat the chicken* dry; season with ⅔ of the spices.

  • Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.

  • Transfer to a cutting board and let rest before slicing.


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Sauté the kidney beans

  • Meanwhile, drain and rinse the kidney beans.

  • In a medium pot, heat a drizzle of oil on medium-high.

  • Add the kidney beans, ½ the garlic, 2 tbsp water (double for 4 portions), the remaining spices and S&P.

  • Sauté, 1 to 2 min., until warmed though.

  • Transfer to a large bowl and let cool.


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Mise en place

  • Cut the tomatoes into ½ inch wedges.

  • Zest and quarter the lemon.

  • Finely chop the parsley leaves and stems.

  • In a small bowl, make the gremolata by combining the parsley, lemon zest, remaining garlic, 1 tbsp olive oil (double for 4 portions) and S&P.


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Make the salad

  • To the bowl of kidney beans, add the juice of 2 lemon wedges, 2 tbsp olive oil (double both for 4 portions), the tomatoes and S&P; toss well.


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Plate your dish

  • Divide the salad between your plates.

  • Top with the chicken and gremolata.

  • Garnish with the remaining lemon wedges. Bon appétit!


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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.