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BBQ chicken with lettuce, grilled corn and smoothie

topcook.tomathouse.com

Ingredients:

  • 8 boneless, skinless chicken thighs (about 0.7 kg)
  • 2 tbsp + 2 tbsp plain low-fat yogurt
  • 2 cups frozen mango, diced
  • 3 tablespoons of honey
  • 1/4 cup + 1 tbsp apple cider vinegar
  • 1/4 cup light raisins
  • 2 tbsp olive oil + extra for greasing the grill
  • 1/4 tsp cayenne pepper
  • 5 sun-dried tomatoes (not in oil)
  • 2 small cloves garlic, finely chopped
  • 4 ears of corn, hulled
  • 6 cups salad greens
  • 2 medium carrots, thinly sliced

Preparation:

  1. To make a smoothieIn a blender, combine 2 cups of yogurt, 2 cups of ice, 1 cup of mango, and honey. Blend until smooth. Pour into four glasses and refrigerate until ready to serve. Wash the blender.
  2. Preheat grill to medium heat.
  3. In a microwave-safe bowl, combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup vinegar, raisins, cayenne pepper, sun-dried tomatoes, and garlic. Cover with plastic wrap and microwave until the tomatoes are soft, about 3 minutes. Cool slightly and puree in a blender. Transfer to a small bowl. Set aside 2 tablespoons of the dressing mixture; the rest will be mixed with the chicken.
  4. Place the corn on the grill, cover, and cook, turning as needed, until charred, about 10 minutes. Remove from the grill and keep warm.
  5. Reduce the grill heat and lightly brush the grates with olive oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon of salt. Place the chicken on the grill and cook until grill marks appear and the internal temperature reaches 170°F (77°C), 8-10 minutes per side. Baste the chicken with the remaining sauce several times during cooking.
  6. While the chicken is roasting, combine the remaining 2 tablespoons yogurt, the reserved 2 tablespoons of dressing, the remaining 1 tablespoon of vinegar, 1 tablespoon of water, and 1/4 teaspoon of salt in a large bowl. Toss the greens and carrots together. Divide the chicken, corn, and lettuce among four plates. Drizzle the greens with the reserved dressing. Serve each serving with a glass of smoothie.
Nutritional value per serving: Calories 600, Total Fat 16g, Saturated Fat 4g, Protein 45g, Carbohydrates 73g, Fiber 7g, Cholesterol 150mg, Sodium 670mg, Sugars 47g.

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