
L’Artisan
BBQ Coffee-Spiced ORGANIC Chicken
with Honey-Dijon Radicchio & Walnut Salad
1230 cals
30 mins
Description
Here's how you'll spend your summer evening: dipping wedges of roasted sweet potatoes into roasted garlic and chive aioli, slicing grilled chicken breasts dripping with espresso-based spices, and refreshing with a salad of elevated bittersweet flavours. A barbecue spread that fills you with finesse.
Contains:
Eggs • Mustard • Walnuts
Ingredients
for 2 servings
(Double for 4 portions)
2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
90g Baby greens (lettuce mix, baby spinach, kale or arugula)
1 Apple
6g Chives (or garlic chives)
450g Sweet potatoes
1 Radicchio
15g Minced roasted garlic
25g Chopped walnuts
90ml Mayonnaise
60ml Sweet, Savoury Honey-Dijon vinaigrette
8g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho pepper, onion, garlic, coriander seeds, oregano, cellulose, thyme)
Nutrition
Total fat | 82g |
Saturated Fat | 11g |
Sodium | 1230mg |
Total carbs | 79g |
Sugar | 28g |
Protein | 47g |
Fibres | 13g |
Recipe Instructions

- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.

- Meanwhile, quarter the radicchio; tear into bite-size pieces.
- Halve, core and thinly slice the apple; toss with a splash of the vinaigrette to prevent browning.
- Thinly slice the chives.

- Pat the chicken dry.
- In a medium bowl, combine the chicken*, a generous drizzle of oil, the spices and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.

- Meanwhile, in a large bowl, combine the baby greens, apple, radicchio, walnuts, remaining vinaigrette and S&P.
- In a small bowl, combine the mayo, garlic, chives and S&P.

- Divide the sweet potatoes, chicken and salad between your plates.
- Serve the aioli on the side. Bon appétit!

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