Protein Swap | Grilled Lemon & Chicken Thigh Dinner
with Caramelized Onion Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
Grilling lemon is an easy winning move. It sweetens the citrus to a fine point, so it’s ready for squeezing into a couple of salads. It makes a refreshing vinaigrette for mixed lettuce and covers yummy roasted potatoes tossed with mayo and caramelized onions. Sizzled chicken thighs complete this outdoorsy evening.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 1 Head of Boston lettuce
- 60ml Mayonnaise
- 25g Caramelized onions
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs
You will need:
Oil
Sheet pan
Parchment paper
BBQ
Salt & pepper (S&P)
Total Fat
53 g
Saturated Fat
6 g
Sodium
870 mg
Total Carb
40 g
Sugars
5 g
Protein
41 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the chicken & lemon
Meanwhile, halve the lemon; drizzle the cut-sides with oil. Pat the chicken dry with paper towel and rub with a drizzle of oil; season with ½ the remaining spices and S&P. Add the chicken* to the BBQ and grill, 4 to 6 min. per side, until cooked through. in the last 4 min., add the lemon, cut-sides down, to the BBQ and grill, 2 to 4 min., until browned. Transfer to a cutting board and let the chicken rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves.
Make the potato salad
In a large bowl, combine the mayo, onions, juice of ½ the lemon and S&P. Add the potatoes.
Make the salad & serve
In a large bowl, combine the juice from the remaining lemon, 3 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the lettuce and baby greens. Divide the chicken, potato salad and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
