Nick’s Pick | Calorie-Wise: BBQ Honey-Dijon Chicken
Grilled Carrots, Portobellos & Ranch Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Keep the calories on low and the batteries on high. This diet-conscious recipe has just what it takes to recharge you, by putting the barbecue to good use for ample meat and veg. Give these chicken breasts a nifty one-two marinade using our honey-Dijon vinaigrette and ranch-themed seasonings, then throw them on a hot grill to brown. Grilled carrots and portobello mushrooms make a hefty side, while ranch-spiked sour cream makes it all slide!
We will send you:
- 2 Chicken breasts
- 400g Carrots (orange or multicoloured)
- 2 Portobello mushrooms
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 43ml Sour cream
- 6g Home on the Ranch spices (chives, garlic, onion)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
20 g
Saturated Fat
5 g
Sodium
510 mg
Total Carb
31 g
Sugars
18 g
Protein
43 g
Fibre
7 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel. In a large bowl, combine the chicken*, ½ the vinaigrette, ½ the 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 vegetables
Meanwhile, halve the carrots lengthwise (quarter if large). In a second large bowl, combine the carrots, mushrooms, ½ the remaining vinaigrette, ⅔ of the remaining spices and S&P. Add the carrots to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 8 to 12 min., until beginning to char and soften. In the final 5 to 7 min., add the mushrooms. Transfer the mushrooms to a cutting board and thinly slice. Return the vegetables to the bowl and add the remaining vinaigrette; toss well.
Make the ranch sour cream
Meanwhile, in a small bowl, combine the sour cream and remaining spices.
Plate your dish
Divide the chicken and vegetables between your plates. Serve the ranch sour cream on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
