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

Spicy BBQ Chicken Breasts with Buffalo Butter

Ranch-Dressed Corn & Cabbage Slaw

Cooking time

20 minutes




480 /serving

Let’s shuffle off to Buffalo for a backyard blowout! You’ll dust chicken breasts with ranch-inspired seasonings before they grill up all juicy-like on the barbecue. Give them a good licking of butter spiked with a jolt of Buffalo sauce along the way, and watch as they caramelize in the heat. Char up some corn while you’re at it, and slice the kernels into a cabbage and radish slaw enrobed in a creamy ranch-style dressing.

We will send you:

  • 2 Chicken breasts
  • 100g Shredded green cabbage
  • 120g Radishes (or French radishes)
  • 1 Scallion
  • 1 Ear of corn
  • 30ml Buffalo sauce
  • 30ml Buttermilk
  • 43ml Sour cream
  • 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)

Contains: Milk, Mustard, Sulphites

You will need:

1 or 2 tbsp Butter
Salt & pepper (S&P)
Basting brush
BBQ (or 2 grill pans)
Total Fat
28 g
Saturated Fat
9 g
740 mg
Total Carb
16 g
7 g
43 g
3 g
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Grill the chicken
Heat the BBQ on medium-high, making sure to oil the grill first. In a small bowl, microwave 1 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the Buffalo sauce; stir well. 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. on one side, until partially cooked. Flip and brush with the Buffalo butter. Grill, 6 to 8 min., until cooked through. Transfer to a cutting board.
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Grill the corn
Meanwhile, toss the corn (shuck if necessary) with a drizzle of oil and S&P. Grill on the BBQ (or in a second grill pan heated on medium-high, partially covered), 2 to 3 min. per side, until cooked through. Transfer to a cutting board. Once cool, cut the corn kernels off the cob.
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Mise en place
Meanwhile, thinly slice the scallion and radishes. In a second small bowl, make the ranch dressing by combining the sour cream, buttermilk and a pinch of the remaining spices.
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Make the slaw
In a medium bowl, combine the cabbage, radishes, corn, scallion, ½ the ranch dressing, a drizzle of oil, the remaining spices and S&P.
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Plate your dish
Divide the chicken (slice beforehand if desired) and slaw between your plates. Drizzle the chicken with the remaining ranch dressing. Bon appétit!

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