Protein Upgrade | BBQ Indian-Spiced ORGANIC Chicken Breasts
with Roasted Carrots & Minty Slaw
Cooking time
25 minutes
Servings
2/4
Calories
330 /serving
Swoop raita over each plate to present this Indian-spiced grilled chicken—certified organic, so they’re better for you and the environment—with style. It comes off the barbecue grates layered with flavour and ready to be cut into juicy slices. Oven-roasted Nantes carrots stay in just long enough to retain some chew, while an easy slaw of shredded cabbage and mint is the essence of bright and crisp.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Bunch of mint
- 150g Shredded cabbage
- 300g Nantes carrots
- 1 Scallion
- 30ml Apple cider vinegar
- 60g Garlic-cucumber yogurt (raita)
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ
Total Fat
12 g
Saturated Fat
2 g
Sodium
520 mg
Total Carb
26 g
Sugars
14 g
Protein
33 g
Fibre
6 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Grill the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium bowl, combine the chicken and a splash of the vinegar. Add the chicken* to the BBQ and grill, 6 to 8 min. per side, until cooked through.
Mise en place
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. Thinly slice the scallion crosswise.
Make the slaw
In a second medium bowl, combine the cabbage, scallion, ½ the mint, the remaining vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the raita between your plates and spread out in a circular motion. Top with the chicken (slice beforehand if desired) and carrots. Garnish with the remaining mint. Serve the slaw on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
