Spicy Thai-BBQ Chicken Breasts
with Peanut-Lime Broccolini Salad
Cooking time
15 minutes
Servings
2/4
Calories
450 /serving
The combo of red curry and BBQ sauce is a taste escalation when slathered on chicken breasts sizzled to tender. You’ll serve them over a star salad, featuring elegant stems of broccolini tossed with cucumber and chopped peanuts, fresh with lime.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Cucumber
- 150g Shredded cabbage
- 1 Bunch of broccolini
- 1 Lime
- 25g Chopped peanuts
- 18g Red curry paste
- 30ml Organic BBQ sauce (no added sugar)
Contains: Mustard • Peanuts
You will need:
Basting brush
Oil
Salt & pepper (S&P)
2 Grill pans (or large pans)
Total Fat
23 g
Saturated Fat
4 g
Sodium
720 mg
Total Carb
21 g
Sugars
7 g
Protein
46 g
Fibre
7 g
Preparation
Cook the chicken
- Juice the lime.
- Pat the chicken dry; season with S&P.
- In a large bowl, combine the curry paste, ½ the lime juice and a drizzle of oil. Add the chicken; toss well.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, brushing with the BBQ sauce, 6 to 8 min. per side, until cooked through.
Cook the broccolini
- Meanwhile, remove the stem ends of the broccolini (halve lengthwise if large). In a medium bowl, toss with a drizzle of oil and S&P.
- In a second grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the broccolini and cook, partially covered, 2 to 4 min. per side, until tender.
- Transfer to a cutting board and roughly chop.
Mise en place
- Meanwhile, thinly slice the cucumber crosswise.
- In a second large bowl, make the vinaigrette by combining the peanuts, remaining lime juice, 1 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
- To the bowl of vinaigrette, add the cucumber, cabbage and broccolini; toss well.
- Divide the salad and chicken (slice beforehand if desired) between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
