Green Garlic Grilled Chicken with Pea Shoots & Greens
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Slice scapes into 1 inch pieces and add to bowl of food processor or blender. Add pumpkin seeds, olive oil, fresh lemon peel (zest), fresh lemon juice, water, honey and salt. Process until smooth. This should make a generous one cup (250 mL) of dressing – marinade.
Reserve half of this sauce to dress the salad (½ cup – 125 mL). Pour other half over chicken breasts in a large re-sealable plastic bag. Seal. Use your hands to massage marinade into chicken pieces. Marinate in the refrigerator for at least an hour and preferably overnight.
Preheat grill over medium-high heat. Remove chicken breasts from bag and place on top shelf of bbq/grill. Grill 10-13 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts. Remove from grill and slice grilled chicken into long strips. Set aside.
Meanwhile, add baby lettuce, arugula and snow peas to a bowl and toss with ¼ cup (60 mL) of the reserved marinade – dressing. Set aside.
To serve, spread greens over bottom of dinner plates. Top with sliced grilled chicken. Garnish each plate with the pea shoots and roasted pumpkin seeds. Serve with the rest of the reserved garlic scape dressing.
Substitute 1 green onion and 6 cloves of garlic for the scapes if you don’t have them.
Pea shoots with their delicate tendrils are all the rage these days. Find them at your local Farmer’s Market and some grocery stores.
|Per 325 g serving||Amount|
|Saturated Fat||3 g|
|Per 325 g serving||% Daily Value|