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

Grilled Chicken Breasts Topped with Salsa Verde

Zucchini, Corn & Poblano Salad

Cooking time

20 minutes




480 /serving

Seize the summer with this raring to go recipe. By which we mean, everything goes on the grill: high-protein chicken breasts, corn on the cob, halved zucchini and a dark (but not particularly piquant) poblano pepper. Once the meat and veg have cooked through, it’s simply a question of assembling the delicious elements into one even more delicious whole. A dusting of our Latin Accent seasoning, a topping of zingy salsa verde and a few pepitas... and you’ve taken the August by the horns.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 1 Scallion
  • 2 Ears of corn
  • 2 Zucchini
  • 1 Poblano pepper
  • 25g Roasted pepitas (pumpkin seeds)
  • 60ml Salsa verde
  • 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Sesame

You will need:

Salt & pepper
Grill pan (or BBQ)
Total Fat
20 g
Saturated Fat
4 g
1340 mg
Total Carb
26 g
11 g
52 g
5 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Shuck the corn. Halve the zucchini. Halve and core the poblano. Remove the root end of the scallion; thinly slice.
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Prepare the chicken & vegetables
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large bowl, add the corn, zucchini, poblano, a drizzle of oil, the remaining spices and S&P.
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Grill the chicken & vegetables
Grill the chicken* and vegetables on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), reserving the vegetable bowl, 6 to 8 min. per side, until nicely browned and cooked through. Transfer to a cutting board. Slice the chicken if desired. Slice the corn kernels off the cob. Slice the zucchini crosswise into 1-inch pieces. Medium-dice the poblano.
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Make the salad
In the reserved bowl, combine the corn, zucchini, poblano, pepitas and scallion; toss well.
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Plate your dish
Divide the salad between your plates. Top with the chicken and spoon over the salsa verde. Bon appétit!

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