Paleo: BBQ Chicken Breasts
with String Pea, Apple & Sunflower Seed Salad
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
We’re still grilling strong, straight into September. Fire up the barbecue for a protein-packed meal that has paleo principles written all over it. First, there are those deliciously savoury chicken breasts, which soon achieve grrrrate expectations! Then there’s the salad they rest upon. It’s layered with crisp lettuce, green string peas, slices of sweet apple and crunchy sunflower seeds, for all kinds of refreshing textures, cheerfully tossed around in a tangy cider vinaigrette.
We will send you:
- 2 Chicken breasts
- 140g Cherry tomatoes
- 100g String peas (snow peas or sugar snap peas)
- 1 Apple
- 1 Head of lettuce
- 45ml Sweet Cider vinaigrette
- 25g Sunflower seeds
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Mustard
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
19 g
Saturated Fat
3 g
Sodium
1000 mg
Total Carb
34 g
Sugars
20 g
Protein
45 g
Fibre
8 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with 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.
Mise en place
Meanwhile, roughly chop the lettuce. Halve the tomatoes. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise at an angle. Halve, core and thinly slice the apple.
Make the salad
In a large bowl, combine the lettuce, tomatoes, string peas, apple, sunflower seeds, vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the chicken (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
