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Dinner to lunch
Ready in 30 minutes

Dinner + Lunch Combo: BBQ Coconut Curry Chicken

over Rice with Grilled Bok Choy + in Peanutty Slaw

Cooking time

30 minutes




710 /serving

Cook once, eat twice! With our Dinner to Lunch recipe option, you’ve got the evening covered plus a marvellous mise en place for a second meal the next day. Grilled chicken breasts get a Southeast Asia-inspired marinade of curried coconut milk with a shot of lime for acid and honey for sugar. At supper, serve them sliced with bok choy hot off the barbecue on a bed of zested and spiced jasmine rice. Come lunchtime, the chilled and shredded chicken is tossed with cabbage, carrots and scallions for a superduper slaw finished with a scattering of chopped peanuts. ***Lunch cooking time: 5 min. Calories: 430/serving. **Nutritional facts: Total fat: 22 g | Saturated fat: 8 g | Sodium: 630 mg | Total carb: 18 g | Sugars: 9 g | Protein: 42 g | Fibre: 5 g. *See below for dinner nutritional facts.

We will send you:

  • 4 Chicken breasts
  • 1 Lime
  • 150g Matchstick carrots
  • 150g Shredded green cabbage
  • 2 Scallions
  • 450g Baby bok choy
  • 165ml Coconut milk
  • 36g Mild yellow curry paste
  • 25g Chopped peanuts
  • 14g Honey
  • 160g Jasmine rice
  • 17g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts

You will need:

Medium pot
Salt & pepper (S&P)
Basting brush
BBQ (or 2 grill pans)
Total Fat
23 g
Saturated Fat
8 g
1010 mg
Total Carb
79 g
6 g
50 g
7 g
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Cook the rice
Heat the BBQ on medium-high, making sure to oil the grill first. Zest the lime. In a medium pot, combine the rice, 1 ½ cups water (double for 4 dinner portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the lime zest, ½ tbsp of the spices (double for 4 dinner portions) and S&P. Fluff and keep warm.
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Mise en place
Meanwhile, juice the lime. Remove the root ends of the bok choy and halve lengthwise (quarter if large); toss with a drizzle of oil, ⅓ of the remaining spices and S&P. Thinly slice the scallions. In a medium bowl, make the dressing by combining the coconut milk, lime juice, honey, curry paste, remaining lime zest, ½ the remaining spices and S&P. Pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large bowl, combine the chicken and ⅓ of the dressing. Set all but 2 tbsp of the remaining dressing (double for 4 dinner portions) aside in the fridge.
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Grill the chicken
Remove the chicken* from the marinade, shaking off any excess. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), brushing with any remaining marinade, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. Set ½ the chicken aside in the fridge.
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Grill the bok choy
Meanwhile, grill the bok choy on the BBQ (or in a second grill pan heated with a drizzle of oil on medium-high), 2 to 3 min. per side, until browned and beginning to soften.
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Dinner: Plate your dish
Divide the rice between your bowls. Top with the chicken (slice beforehand if desired) and bok choy. Spoon the dressing over the chicken. Garnish with ½ the peanuts and ½ the scallions. Set the remaining peanuts and scallions aside in the fridge. Bon appétit!
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Lunch: Make the slaw & serve
Using two forks, shred the reserved chicken. In a large bowl, combine the chicken, cabbage, carrots, reserved scallions and dressing, 1 tbsp oil (double for 4 lunch portions) and S&P. Divide the slaw between your bowls. Garnish with the reserved peanuts. Bon appétit!

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