Sticky BBQ Chicken

and Courgette Salad

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low-carb
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low-carb
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Instructions

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1 Make marinade

Preheat the oven to 200°C/180°C fan. Peel and crush the garlic. Add the garlic, honey, soy sauce, sweet chilli sauce and olive oil to a bowl. Mix thoroughly. Add the chicken thighs. Massage well with clean hands.

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2 Roast chicken

Place the chicken in an ovenproof dish. Season with salt and pepper. Roast in the oven for 25-30 min or until cooked through.

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3 Make salad

Meanwhile, using a peeler, peel the zucchini into ribbons. Rinse the rocket and mint leaves. Chop the feta into cubes. 

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4 Serve

Tumble the fetazucchinimint and rocket leaves with a squeeze of lemon juice, a drizzle of olive oil and a generous pinch of salt and pepper. Serve alongside the crispy barbecue chicken.

Tips for fussy eaters

Go easy with the sweet chilli sauce. Serve with rice.

Pro tip

Marinate overnight!

Delicious barbecue flavours, with or without the grill!

Cooking Time: 35 min

Cals 469 · Prot 38.8 · Carbs 13.5 · Fat 28.9

Ingredients

Number of people

Chicken

Chicken thighs, with bone and skin 600.00 Grams
Garlic cloves 2.00 Pieces
Honey 10.00 Grams
Soy sauce 20.00 ML
Sweet chilli sauce 40.00 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.75 Tsp

Salad

Zucchini large 1.00 Pieces
Rocket 20.00 Grams
Fresh mint 10.00 Grams
Feta cheese 100.00 Grams
Lemon 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Delicious barbecue flavours, with or without the grill!

Cooking Time: 35 min

Cals 469 · Prot 38.8 · Carbs 13.5 · Fat 28.9

Instructions

photo

1 Make marinade

Preheat the oven to 200°C/180°C fan. Peel and crush the garlic. Add the garlic, honey, soy sauce, sweet chilli sauce and olive oil to a bowl. Mix thoroughly. Add the chicken thighs. Massage well with clean hands.

photo

2 Roast chicken

Place the chicken in an ovenproof dish. Season with salt and pepper. Roast in the oven for 25-30 min or until cooked through.

photo

3 Make salad

Meanwhile, using a peeler, peel the zucchini into ribbons. Rinse the rocket and mint leaves. Chop the feta into cubes. 

photo

4 Serve

Tumble the fetazucchinimint and rocket leaves with a squeeze of lemon juice, a drizzle of olive oil and a generous pinch of salt and pepper. Serve alongside the crispy barbecue chicken.

Tips for fussy eaters

Go easy with the sweet chilli sauce. Serve with rice.

Pro tip

Marinate overnight!

Ingredients

Number of people

Chicken

Chicken thighs, with bone and skin 600.00 Grams
Garlic cloves 2.00 Pieces
Honey 10.00 Grams
Soy sauce 20.00 ML
Sweet chilli sauce 40.00 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.75 Tsp

Salad

Zucchini large 1.00 Pieces
Rocket 20.00 Grams
Fresh mint 10.00 Grams
Feta cheese 100.00 Grams
Lemon 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Tsp
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