Nick’s Pick | Keto: BBQ Zesty Chicken Breasts
with Grilled Zucchini Salad
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Ready for a fresh perspective? Spritzed with lemon and sizzled on a hot grill, this sunny supper reflects the best of spring barbecue season. A quick marinade in lemon juice and garlic, plus sprinkling of zesty herbs, imbues these chicken breasts with deep-seated flavour. Steer clear of carbs by presenting it with a vibrant side salad. It combines chunks of grilled zucchini with cherry tomatoes and baby greens, showered with honey-Dijon vinaigrette.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 2 Zucchini (green, yellow or heirloom)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
28 g
Saturated Fat
4 g
Sodium
860 mg
Total Carb
21 g
Sugars
13 g
Protein
44 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Cut the zucchini lengthwise into ¼ inch pieces. Halve the lemon; juice ½ and cut the remaining ½ into 2 wedges.
Grill the chicken
Pat the chicken dry with paper towel. In a large bowl, combine the chicken*, lemon juice, garlic, a drizzle of oil, ⅔ of 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 zucchini
In a medium bowl, combine the zucchini, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 2 to 4 min., until tender. Transfer to a cutting board. Once cool enough, medium-dice.
Make the salad
Halve the tomatoes. In a second large bowl, combine the baby greens, tomatoes, zucchini, vinaigrette and S&P.
Plate your dish
Divide the chicken and salad between your plates. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
