with Asparagus and Marshmallow-Topped Sweet Potatoes
If you're craving a little hit of the holidays during BBQ season, you'll love this meal. Featuring cranberry-glazed grilled chicken, grilled asparagus topped with bacon and sweet potatoes roasted to perfection and finished with marshmallows, this plate combines festive flavours with the best of summer grilling. Ingredients: Sweet potato • Organic chicken breast • Asparagus • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Pecans • Marshmallows (sugars (corn syrup, sugar, dextrose), modified corn starch, gelatin, water, natural and artificial flavour, tetrasodium pyrophosphate) • Brown sugar (cane sugar, molasses) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Chives • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Bacon Strips
100 g
Chives
7 g
Asparagus
227 g
Sweet Potato
2 unit(s)
Cranberry Spread
1 tbsp
Pecans
28 g
Brown Sugar
2 tbsp
Mini Marshmallows
28 g
Zesty Garlic Blend
7 g
Butter
1 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- While you prep, preheat the grill to medium (approx. 400°F).
- Preheat the oven to 450°F.
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.
- Meanwhile, to a small mincrowavable bowl, add 1 tbsp (2 tbsp) butter. Cook for 30 sec, until fully melted. Stir in half the brown sugar.
- Meanwhile, layer two 24x12-inch pieces of foil.
- Cut sweet potatoes into 1/2-inch pieces. Arrange sweet potatoes on one half of the foil. Drizzle with melted butter-sugar mixture. Season with salt, then toss to combine.
- Fold foil in half over sweet potato mixture and pinch edges to seal pouch. (NOTE: Make 2 pouches for 4 servings, using 2 sheets of foil per pouch.)
- Trim and discard bottom 1-inch from asparagus.
- Add asparagus, half the Zesty Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet, then season with salt and pepper. Toss to coat, then set aside.
- To another small bowl, add half the cranberry spread (use all for 4 servings) and remaining brown sugar. Stir to combine, then set aside.
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
- Place sweet potato pouch on one side of the grill. Close lid and grill for 12-15 min, flipping once halfway through, until tender.
- Add chicken to the other side of the grill. Close lid and grill for 6-8 min per side, flipping once, until chicken is cooked through.**
- Brush all over with cranberry-sugar mixture. Cook for 1-2 min, flipping once halfway through cooking, until glazed.
- Once sweet potatoes are tender and chicken is glazed, arrange asparagus on grill. Grill for 3-6 min, flipping once, until tender-crisp.
- Meanwhile, carefully open the top of the sweet potato foil pouch. Top mixture with marshmallows and pecans. Return to grill. Close lid and grill for 1-2 min, until marshmallows are melting.
900
kcal
Calories
43
g
Fat
14
g
Saturated Fat
69
g
Carbohydrate
33
g
Sugar
9
g
Dietary Fiber
50
g
Protein
170
mg
Cholesterol
820
mg
Sodium
0.3
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
5
mg
Iron
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
