Protein Upgrade | Slow Carb: Grilled ORGANIC Chicken & White Bean Lettuce Cups
with Smoky Scallion Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
We love how this vinaigrette picks up smoky notes from scallion thrown on a hot barbecue. Also this texture, the result of combining juicy shreds of grilled chicken—certified organic, so it’s better for you and the environment—warm and garlicky white beans and crisp green string peas. Drop the protein-packed filling into leaves of Boston lettuce, and these cups runneth over!
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 100g String peas (sugar snap peas or snow peas)
- 1 Garlic clove
- 1 Scallion
- 1 Head of Boston lettuce
- 540ml White kidney beans (canned)
- 30ml Apple cider vinegar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
Oil
BBQ
Strainer
Salt & pepper (S&P)
Large pan
Total Fat
27 g
Saturated Fat
4 g
Sodium
1370 mg
Total Carb
44 g
Sugars
5 g
Protein
44 g
Fibre
21 g
Preparation
Grill the chicken & scallion
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel and rub with a drizzle of oil; season with ⅔ of the spices and S&P. Drizzle the scallion with oil; season with S&P. Add the chicken* to the BBQ and grill, 6 to 8 min. per side, until cooked through. Add the scallion to the BBQ and grill, 1 to 2 min. per side, until beginning to brown. Transfer the chicken to a bowl and the scallion to a cutting board. Using two forks, shred the chicken.
Mise en place
Meanwhile, drain and rinse the kidney beans. Thinly slice the string peas crosswise on an angle. Separate the lettuce leaves. Mince the garlic.
Warm the kidney beans
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kidney beans, 1 tbsp water (double for 4 portions) and S&P. Sauté, 2 to 3 min., until warmed through.
Make the vinaigrette
Roughly chop the scallion. In a large bowl, combine the scallion, vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the filling
To the bowl of vinaigrette, add the kidney beans, chicken and string peas.
Plate your dish
Divide the lettuce leaves between your plates. Top with the filling. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
