Slow Carb: Grilled Herby Dijon Chicken Thighs
Lemony Portobello Mushroom Salad
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
We’re feeling a French picnic mood with this recipe. Grilled to juicy and tender, chicken thighs are stung with Dijon mustard and zesty dried herbs. They land on a luminous salad that’s equal parts airy and earthy, combining soft green lettuce and ribbons of carrots with meaty portobello mushrooms from the grill. All in a lemony grilled scallion vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Nantes carrots
- 1 Garlic clove
- 1 Scallion
- 1 Lemon
- 1 Portobello mushroom
- 1 Head of lettuce
- 15ml Dijon mustard
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Oil
BBQ
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
810 mg
Total Carb
18 g
Sugars
8 g
Protein
37 g
Fibre
6 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel. In a medium bowl, combine the chicken*, ½ the mustard, a drizzle of oil, ⅔ of the spices and S&P. Add to the BBQ and grill, 4 to 6 min. per side, until cooked through. Transfer to a cutting board.
Mise en place
Meanwhile, remove the stem from the mushroom. Mince the garlic. Juice the lemon. Roughly chop the lettuce. Using a peeler, thinly slice the carrots into ribbons (or thinly slice crosswise).
Grill the mushroom & scallion
In a medium bowl, combine the mushroom, scallion, a drizzle of oil, the remaining spices and S&P. Add the mushroom to the BBQ and grill, flipping and adding the scallion halfway, 4 to 6 min., until tender. Transfer to a cutting board. Once cool enough, thinly slice the mushroom and scallion crosswise.
Make the salad
In a large bowl, combine the scallion, garlic, lemon juice (start with ½), remaining mustard, 2 tbsp oil (double for 4 portions) and S&P. Add the lettuce, carrots and mushroom.
Plate your dish
Divide the salad between your plates. Top with the chicken (slice beforehand if desired). Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
