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Low carb, ready in 15 min!
20 minutes
One pot wonder

Caribbean-Style BBQ Chicken

with Grilled Peach & Scallion Salad

Cooking time

20 minutes




430 /serving

Imagine it’s early evening on a beach by the blue Caribbean sea, with a barbecue fired up, ready and waiting. All you have to do is apply a smoky paprika-based spice blend to chicken breasts and set them down to sizzle. You’ll slice peaches into halves and set them on the grill along with scallion, destined for a fruity salad. Dress it with white balsamic, honey and lime juice, and savour the sunset.

We will send you:

  • 2 Chicken breasts
  • 1 Garlic clove
  • 1 Scallion
  • 1 Lime
  • 2 Peaches
  • 1 Head of lettuce
  • 30ml White balsamic vinegar
  • 7g Honey
  • 9g Hot & Smoky Paprika spices (smoked paprika, sweet paprika, onion, chili powder, kosher salt)

Contains: Sulphites

You will need:

Olive oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
19 g
Saturated Fat
3 g
260 mg
Total Carb
24 g
12 g
42 g
5 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Mince the garlic. Separate the lettuce leaves; tear the leaves. Halve and pit the peaches. Juice the lime.
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Grill the chicken
Pat the chicken* dry with paper towel; season with ½ the garlic, ⅔ of 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 and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
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Grill the peaches & scallion
In a large bowl, combine the scallion, peaches, 1 tbsp olive oil (double for 4 portions) and S&P. Grill the peaches on the BBQ (or in the reserved grill pan heated on medium-high), flipping halfway, 4 to 6 min., until softened. Transfer to a cutting board. Grill the scallion on the BBQ (or in the same grill pan heated on medium-high), 1 to 2 min. per side, until beginning to brown. Transfer to a cutting board. Cut the peaches into wedges and roughly chop the scallion. Reserve the bowl.
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Make the salad
In the same bowl, combine the peaches, scallion, lettuce, lime juice, honey, vinegar, 2 tbsp olive oil (double for 4 portions), the remaining garlic and spices, and S&P.
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Plate your dish
Divide the salad and chicken between your plates. Bon appétit!

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