Nick’s Pick | BBQ Tandoori ORGANIC Chicken Breasts
with Spiced Potatoes & Crunchy Marinated Cucumbers
Cooking time
35 minutes
Servings
2/4
Calories
430 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Load up on a feel-good meal of chicken and fries tonight—tandoori-style. You’ll also spice your potato wedges with an Indian-themed blend, before roasting them in the oven with a nice drizzle of oil. They’ll turn golden and crispy to create the perfect counterpoint to the juicy marinated chicken. For veggies, prep a cabbage slaw as well as zingy, crunchtastic smashed cucumbers to spoon over the chicken——certified organic, so it’s better for you and the environment. Top with scallion, and dig in.
We will send you:
- 2 Organic chicken breasts
- 450g Potatoes
- 150g Shredded green cabbage
- 1 Scallion
- 2 Cucumbers
- 1 Lime
- 30ml Apple cider vinegar
- 10ml Tandoori paste
- 100g Greek yogurt
- 12g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Sulphites
You will need:
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
6 g
Saturated Fat
2 g
Sodium
490 mg
Total Carb
57 g
Sugars
9 g
Protein
40 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Marinate the chicken
Meanwhile, zest and juice the lime. Pat the chicken dry with paper towel; season with ⅔ of the remaining spices and S&P. In a large bowl, combine the tandoori paste, all but 3 tbsp of the yogurt (double for 4 portions), up to ½ the lime zest, up to ½ the lime juice and S&P. Add the chicken; toss well. Set aside to marinate for at least 10 min.
Mise en place
Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Thinly slice the scallion, separating the white bottom and green top.
Make the marinated cucumbers
In a medium bowl, combine the remaining lime juice, up to ½ the white bottom of the scallion, 1 tbsp oil (double for 4 portions), a pinch of the remaining spices and S&P. Add the cucumbers; toss well.
Grill the chicken
Remove the chicken* from the marinade, letting any excess drip off. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) 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.
Finish & serve
In a second large bowl, make the slaw by combining the cabbage, vinegar, remaining white bottom of the scallion, 1 tbsp oil (double for 4 portions) and S&P. In a small bowl, combine the remaining yogurt, lime zest and spices, 1 tbsp water (double for 4 portions) and S&P. Divide the potatoes and slaw between your plates. Top the slaw with the chicken and marinated cucumbers. Garnish with the green top of the scallion. Serve the spiced yogurt on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
