Nick’s Pick | BBQ Chicken Breasts & Zucchini
with Salmoriglio & Roasted Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Spring is in the air—and that means we’re getting all fired up for the beginning of barbecue season! Let’s keep it light and easy, with a meal of grilled chicken breasts and plentiful veggies. Set the meat to sizzling, and follow up with lengths of zucchini, cut thick and coated in lemon zest and garlic. Cozy oven-roasted potatoes and a lively Italian-style herbed citrus sauce called salmoriglio balance each serving perfectly.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 15ml Minced garlic
- 1 Bunch of parsley
- 1 Lemon
- 3 Zucchini (green, yellow or heirloom)
- 30ml White balsamic vinegar
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Zester
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
8 g
Saturated Fat
2 g
Sodium
520 mg
Total Carb
48 g
Sugars
8 g
Protein
46 g
Fibre
6 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Zest and juice the lemon. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a generous drizzle of oil, ½ the spices and S&P. Roast, stirring and adding ½ the lemon juice halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems. Quarter the zucchini lengthwise.
Grill the chicken
Pat the chicken* dry with paper towel; season with the remaining spices and S&P. 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. Reserve the grill pan, if using.
Grill the zucchini
In a medium bowl, combine the zucchini, a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, flipping halfway, 4 to 6 min., until browned and tender. Return to the bowl and add the remaining lemon juice, ½ the lemon zest and ½ the garlic; toss well.
Make the salmoriglio
In a small bowl, combine the parsley, vinegar, remaining lemon zest and garlic, 3 tbsp olive oil (double for 4 portions) and S&P.
Plate your dish
Divide the chicken, potatoes and zucchini between your plates. Top the chicken with a spoonful of the salmoriglio. Serve the remaining salmoriglio on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
