Grilled Middle Eastern Chicken Breasts
Zucchini, Lemony Carrot Salad & Warm Naan
Cooking time
20 minutes
Servings
4
Calories
720 /serving
With lemon, labneh and za’atar in your corner, dinner is gonna be a winner. Marinated chicken is imbued with bright, herby, sesame-laced flavours before hitting the barbecue. Extend the Middle Eastern theme with grilled za’atar-spiced zucchini, creamy spiced labneh and a citrusy side salad that will colour the kids’ world.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 600g Nantes carrots
- 1 Lemon
- 2 Green zucchini
- 2 Roasted peppers
- 120ml Labneh
- 4 Naan
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame, Wheat
You will need:
Whisk
Peeler
Oil
Salt & pepper (S&P)
BBQ
Total Fat
23 g
Saturated Fat
6 g
Sodium
1450 mg
Total Carb
80 g
Sugars
16 g
Protein
52 g
Fibre
7 g
Preparation
Marinate the chicken
Heat the BBQ on high, making sure to oil the grill first. Juice the lemon. In a large bowl, whisk ¼ of the labneh, ½ the lemon juice, ⅔ of the za’atar and S&P. Add the chicken.
Mise en place
Using a peeler, thinly slice the carrots into ribbons. Quarter the zucchini lengthwise; halve crosswise. Thinly slice the roasted peppers lengthwise.
Grill the chicken
Reduce the BBQ heat to medium-high. Remove the chicken* from the marinade. 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 zucchini & naan
Meanwhile, in a second large bowl, combine the zucchini, a drizzle of oil, ½ the remaining za’atar and S&P. Add to the BBQ and grill, turning occasionally, 2 to 3 min. per side, until browned and tender. Transfer to a plate. Add the naan to the BBQ and grill, 1 to 2 min., until soft and pliable.
Make the carrot salad
In a medium bowl, combine the carrots, roasted peppers, remaining lemon juice, 2 tbsp oil, all but a pinch of the remaining za’atar and S&P.
Make the spiced labneh & serve
In a small bowl, combine the remaining labneh and za’atar. Divide the naan between your plates. Spread with the spiced labneh. Top with the chicken and carrot salad. Serve the zucchini on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
