Meal Kit
Grilled Chicken with Charred Romaine
With a Tarragon-Champagne Vinaigrette
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Jimmy Madla
Your know-it-all neighbor is bringing Caesar salad to the July 4th block party? That's cool. Show her/him how it's done with this ever-elegant, totally modern version of a deconstructed Caesar. Grilling romaine hearts brings out an earthy sweetness and bitterness and blows peoples' minds when charred on the grill and paired with a tender chicken breast. Served with a tarragon-champagne vinaigrette, cucumbers, and grape tomatoes, this colorful dish will make you a believer in the beauty of deconstruction.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 English Cucumber
- 1 Romaine Heart
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5⅓ oz. Plain Greek Yogurt
- 3 oz. Grape Tomatoes
- 1 oz. Honey
- ¾ fl. oz. Champagne Vinegar
- 1 Garlic Cloves
- 5 Tarragon Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) N3DgJLOj
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Calories290
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Carbohydrates13g
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Net Carbs10g
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Fat5g
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Protein48g
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Sodium540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Throughly rinse produce at pat dry. Halve romaine heart. Halve grape tomatoes. Mince garlic. Mince tarragon, reserving two sprigs for garnish. Quarter cucumber lengthwise, then cut into ⅛" slices. Rinse the chicken breasts and pat dry.
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2 Grill the Romaine
Warm a grill pan or outdoor grill over medium-high heat. Lightly oil cut side of romaine with olive oil and place on the hot grill for one minute (a method called “flash-charring”).
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3 Cook the Chicken
Reduce heat of grill to medium. Lightly oil the grill to prevent sticking. Season chicken with salt and pepper and cook for 4-5 minutes per side or until internal temperature reaches 165 degrees. Set aside to rest.
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4 Make the Dressing
Mix Greek yogurt, champagne vinegar, minced garlic, minced tarragon, and honey in a small bowl. Season with a pinch of salt and pepper. Divide into two small ramekins and place in refrigerator to chill before serving.
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5 Plate the Dish
Divide sliced cucumbers and tomatoes evenly between two plates. Slice charred romaine halves lengthwise and place two quarters on each plate. Set cooked chicken breasts on top of romaine. Place a ramekin of dressing on each plate and garnish with reserved whole tarragon sprigs.
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