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. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken breast • Sweet potato • 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
Chicken Breasts
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-brown 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 potatoes with marshmallows and pecans. Return to grill. Close lid and grill for 1-2 min, until marshmallows are melting.
- Crumble or cut bacon into 1/4-inch pieces.
- Thinly slice chives.
- Divide sweet potatoes, asparagus and chicken between plates.
- Top asparagus with bacon.
- Sprinkle chicken with chives.
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
