Protein Swap | Grilled BBQ-Glazed Chicken & Portobello Rice Bowls
with Refreshing Apple Slaw
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
BBQ cooking and BBQ sauce make easy work of chicken for an innovative dinner. Dig into rice studded with grilled portobello mushrooms, while our Ancho Pepper & Whisky spices (current mood: party) and boldly seasoned mayo turn up the tastiness.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 57g Green apple slices
- 2 Portobello mushrooms
- 30ml Mayonnaise
- 160g White rice
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 15g Minced roasted garlic
- 30ml BBQ sauce
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)
Contains: Eggs, Mustard, Sulphites
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
BBQ
Total Fat
35 g
Saturated Fat
5 g
Sodium
1030 mg
Total Carb
92 g
Sugars
18 g
Protein
48 g
Fibre
5 g
Preparation
Start the rice
- Heat the BBQ on high, making sure to oil the grill first.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, pat the tofu dry; cut into 8 slices (double for 4 portions).
- Remove the stems from the mushrooms.
- In a medium bowl, combine the tofu, mushrooms, a drizzle of oil, all but a pinch of the spices and S&P.
Grill the tofu & mushrooms
- Add the tofu and mushrooms to the BBQ and grill, 3 to 5 min. per side, until browned.
- In the last min., brush the tofu with ½ the BBQ sauce.
- Transfer to a cutting board. Once cool enough, finely chop the mushrooms.
Make the slaw
- Meanwhile, halve the apple slices crosswise.
- In a large bowl, combine the cabbage, apple, vinaigrette and S&P.
Make the BBQ-mayo
- In a small bowl, combine the mayo, garlic, remaining BBQ sauce and spices, and S&P.
Finish & serve
- To the pot of rice, add the mushrooms; stir well.
- Divide the rice and slaw between your bowls.
- Top the rice with the tofu.
- Serve the BBQ-mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
