Preparation: 45 minutes | Cooking: 2h | Servings: 3 potatoes
Ingredients:
Potatoes
3 medium-sized Russet potatoes
1/2 cup (60 g) light cheddar, grated
1 C. tablespoon (15 ml) roasted camelina seeds Signé Caméline
BBQ Chicken
2 cups (450 g) chicken or 3 breasts
1 cup (250 ml) La Patriote BBQ sauce from Fit Sauces
4 cloves of garlic, crushed
1 yellow onion, cut into 4
2 tbsp. tbsp (30 ml) fresh coriander seeds
Coleslaw
¼ red cabbage
2 tbsp. tbsp (30 ml) light mayonnaise
1 C. tbsp (15 ml) plain Greek yogurt
2 tbsp. teaspoon (10 ml) roasted camelina oil Signé Caméline
2 tbsp. teaspoon (10 ml) Dijon mustard
2 tbsp. tbsp (30 ml) camelina honey Signé Caméline
1/2 lemon (juice only)
Preparation:
1. Preheat oven to 350°F (180°C).
2. Wrap the potatoes in foil. Bake for 2 hours.
3. In a large plastic dish or large airtight bag, place all the BBQ chicken ingredients, making sure to reserve ½ cup (125 ml) of BBQ sauce (half the amount called for). Marinate for as long as possible. Reserve in a cool place.
4. For the coleslaw, add all the ingredients to the food processor.
5. Season with salt and pepper and pulverize to make camelina coleslaw. To book.
6. Cook the chicken breasts on the BBQ for 5 minutes on each side or until completely cooked.
7. Let stand 5 minutes before chopping the cooked chicken breasts.
8. Add the remaining BBQ sauce and mix well.
9. Remove the potatoes from the oven and cut them in half lengthwise. Using a fork, mash the insides to make a puree.
10. Season with salt and pepper.
11. Top the potato halves with the BBQ chicken, cheese, camelina coleslaw and roasted camelina seeds.
Tips:
To melt the cheese spectacularly, we used a blowtorch! This tool is available in supermarkets and is ideal for melting cheese in this type of recipe.
The recipe on video !
Recipe credit: The Fit Cook
