Grilling broccoli may seem unorthodox, but it makes for a crispy texture that's simply addictive. The savoury basil and spicy sriracha balance out the sweetness of the strawberries.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, heat 1 tbsp of the oil over medium heat; cook shallot and ginger until fragrant, about 1 minute. Stir in sugar, lemon juice, chili sauce and half each of the salt and pepper; cook, stirring, until sugar dissolves, about 1 minute. Stir in strawberries; cook, stirring, until strawberries begin to soften, about 1 minute. Remove from heat; stir in basil.Using hand blender or food processor, purée strawberry mixture until smooth. Strain through fine-mesh sieve, pressing lightly on solids and reserving 1/4 cup of sauce in separate bowl; set aside. Discard pulp.
Toss chicken with strawberry sauce, 1 tsp of the oil and a pinch each of the salt and pepper. Place chicken on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside, about 10 minutes. Transfer chicken to plate; keep warm. Discard marinade.
Meanwhile, in large pot of boiling salted water, cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water; drain again. Toss with vinegar and remaining oil, salt and pepper. Arrange broccoli on greased grill; close lid and grill until lightly charred, about 6 minutes. Serve with chicken and reserved strawberry sauce.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 375 mg
- Sugars 8 g
- Protein 42 g
- Calories 320.0
- Total fat 9 g
- Potassium 954 mg
- Cholesterol 98 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
%RDI
- Iron 14.0
- Folate 62.0
- Calcium 6.0
- Vitamin A 19.0
- Vitamin C 178.0
