Protein Upgrade | Grilled Greek ORGANIC Chicken Breasts
with Warm Potato, Zucchini & Olive Salad
Cooking time
30 minutes
Servings
2/4
Calories
770 /serving
This picnic spread has all sorts of Greek elements to enjoy. Savoury herbed chicken breasts—certified organic, so they’re better for you and the environment—are sizzled on the barbecue, anchored by a warm salad of roasted baby potatoes and grilled zucchini, tossed with olives, luscious sun-dried tomatoes and a fresh squeeze of lemon.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 450g Baby potatoes
- 2 Scallions
- 1 Lemon
- 2 Green zucchini
- 60ml Mayonnaise
- 15g Sliced sun-dried tomatoes
- 30g Olives
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Eggs, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Sheet pan
Parchment paper
Total Fat
52 g
Saturated Fat
6 g
Sodium
670 mg
Total Carb
45 g
Sugars
6 g
Protein
34 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender
Grill the chicken
Meanwhile, pat the chicken* dry; season with the remaining spices and S&P. Add to the BBQ and grill, 6 to 8 min. per side, until cooked through. Transfer to a plate.
Grill the zucchini
Meanwhile, quarter the zucchini lengthwise. In a large bowl, combine the zucchini, a drizzle of oil and S&P. Add to the BBQ and grill, turning occasionally, 4 to 5 min., until tender and browned. Transfer to a cutting board. Once cool enough, medium-dice. Reserve the bowl.
Make the potato salad
Thinly slice the scallions crosswise. Quarter the lemon. Roughly chop the olives. In the reserved bowl, combine the potatoes, zucchini, mayo, olives, tomatoes, ½ the scallions, the juice of ½ the lemon wedges, a drizzle of oil and S&P.
Plate your dish
Divide the potato salad and chicken between your plates. Garnish with the remaining scallions and lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
