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Low carb, ready in 15 min!
20 minutes
BBQ

Grilled Paprika-Spiced Chicken with Pesto Sour Cream

Red Cabbage, Shallot & String Bean Salad

Cooking time

20 minutes

Servings

2/4

Calories

480 /serving

A medley of paprika, garlic and dried herbs lifts this lovely supper up where it belongs, among your top faves. Grill chicken breasts on the barbecue until they achieve juiciness and tenderness, and serve them with a daub of sour cream blended with basil pesto. Keep the side lean, clean and captivating with petals of grilled shallot blossoming in a salad of shredded red cabbage and string beans laced with a summery vinaigrette.

We will send you:

  • 2 Chicken breasts
  • 150g Shredded red cabbage
  • 200g String beans
  • 15ml Basil pesto
  • 1 Shallot (or onion)
  • 30ml Sesame Sunshine vinaigrette
  • 43ml Sour cream
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Sesame, Soy, Cashews

You will need:

Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
25 g
Saturated Fat
5 g
Sodium
1430 mg
Total Carb
23 g
Sugars
11 g
Protein
44 g
Fibre
5 g
Preparation
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Remove the stem ends of the string beans. Halve and peel the shallot.
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Grill the chicken & shallot
Pat the chicken* dry with paper towel; season with 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. In the final 5 min., add the shallot. Transfer to a cutting board.
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Blanch the string beans
Meanwhile, add the string beans to the pot of boiling water and boil, 1 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and halve crosswise on an angle.
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Make the salad
Halve the shallot lengthwise; separate the petals. In a medium bowl, combine the cabbage, string beans, shallot, vinaigrette, remaining spices and S&P.
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Make the pesto sour cream
In a small bowl, combine the pesto, sour cream and S&P.
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Plate your dish
Divide the chicken (slice beforehand if desired) and salad between your plates. Top the chicken with a spoonful of the pesto sour cream. Serve the remaining pesto sour cream on the side. Bon appétit!

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