Nick’s Pick | BBQ Tzatziki-Coated Chicken
with Quinoa, Beet & Nut-Topped Salad
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. It’s as easy as tzatz! The classic Greek dip of garlicky yogurt works as an effective marinade for chicken breasts, and a turn on the barbecue brings out the flavours even more. Boost your backyard dinner with a spectacular salad that goes a little wild with tastes and textures. It’s assembled from colourful beet matchsticks, radishes, baby greens and scallions, plus wholesome quinoa and our nutty, seedy salad topper. A red wine vinegar and tzatziki dressing ties it together.
We will send you:
- 2 Chicken breasts
- 100g Radishes
- 150g Matchstick beets
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Scallions
- 30ml Red wine vinegar
- 25g Nuts & Seeds salad topper
- 95g Red & white quinoa
- 60g Garlic-cucumber yogurt (tzatziki)
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Cashews, Milk, Soy, Sulphites
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
30 g
Saturated Fat
5 g
Sodium
460 mg
Total Carb
52 g
Sugars
13 g
Protein
54 g
Fibre
8 g
Preparation
Cook the quinoa
Heat the BBQ on high, making sure to oil the grill first. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and let cool.
Grill the chicken
Pat the chicken dry with paper towel. In a medium bowl, combine the chicken*, ½ the tzatziki, 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.
Mise en place
Meanwhile, thinly slice the radishes. Thinly slice the scallions crosswise.
Make the salad
In a large bowl, combine the vinegar (start with ½), remaining tzatziki, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens, beets, radishes, quinoa and ½ the scallions; toss well.
Plate your dish
Divide the salad and chicken between your plates. Garnish with the salad topper and remaining scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
