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20 minutes
BBQ
One pot wonder
Carb-Wise

Carb-Wise: Mexican-Style Grilled Chicken Breasts

with Corn-Poblano Salsa

Cooking time

20 minutes

Servings

2/4

Calories

360 /serving

A fiesta of a feast! When smoked paprika, ancho chilies and sesame seeds come out to join the party, it’s sure to be a good time at the table. The seasonings waft over chicken breasts as they go all golden and juicy on the barbecue. Serve the meat atop a substantial salsa of charred poblano peppers and corn sliced straight off the cob, with grated Cotija cheese to make it more rico.

We will send you:

  • 2 Chicken breasts
  • 1 Scallion
  • 2 Poblano peppers (or green peppers)
  • 1 Ear of corn
  • 30ml Apple cider vinegar
  • 30g Cotija cheese (contains lipase)
  • 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Contains: Milk, Sesame, Sulphites

You will need:

Oil
Salt & pepper (S&P)
BBQ (or 2 grill pans)
Total Fat
15 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
14 g
Sugars
5 g
Protein
43 g
Fibre
3 g
Preparation
a picture
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board.
a picture
Grill the vegetables
Meanwhile, in a large bowl, combine the poblanos, corn (shuck if necessary), a drizzle of oil, the remaining spices and S&P. Grill on the BBQ (or in a second grill pan heated on medium-high), turning occasionally, 7 to 9 min., until tender and beginning to brown. Transfer to a cutting board and set aside to cool.
a picture
Mise en place
Meanwhile, thinly slice the scallion.
a picture
Make the salsa
Core and medium-dice the poblanos. Cut the corn kernels off the cob. In a medium bowl, combine the poblanos, corn, scallion, vinegar (start with ½ for a milder flavour), a drizzle of oil and S&P.
a picture
Plate your dish
Divide the salsa between your plates. Top with the chicken (slice beforehand if desired). Sprinkle with the cheese. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.