Protein Swap | Texas BBQ-Style Chicken
with Crunchy Slaw
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
We could all use a big warm howdy in the middle of winter. We’re giving chicken a taste of whisky and ancho pepper, and brushing it with sauce. And we’re giving the slaw paleo love, with crunch from string peas and honey-Dijon dressing.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 150g Shredded cabbage
- 150g Shredded cabbage
- 100g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 30ml Organic BBQ sauce (no added sugar)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 9g Lemony Dill & Marjoram spices (paprika, black pepper, garlic, sugar, onion, lemon peels, dill seeds, salt, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
Contains: Mustard
You will need:
Basting brush
Large pan
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
5 g
Sodium
710 mg
Total Carb
28 g
Sugars
16 g
Protein
39 g
Fibre
7 g
Preparation
Cook the chicken
- Pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, brushing with the BBQ sauce halfway, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the stem ends of the string peas; halve crosswise on an angle.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the slaw
- In a large bowl, combine both types of cabbage, the string peas, white bottoms of the scallions, a drizzle of oil, the vinaigrette and S&P.
Plate your dish
- Divide the slaw between your plates.
- Top with the chicken.
- Garnish with the green tops of the scallions. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
