HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBackyard BBQ Style Chicken Breast Dinner
Backyard BBQ Style Chicken Breast Dinner

Backyard BBQ Style Chicken Breast Dinner

with Potato Salad and Sugar Snap Peas

Custom recipe
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If you're craving some BBQ but you just don't feel like firing up the grill, we've got you covered! This dish delivers all the joys of that backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes!

Tags:Easy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Southwest Spice Blend

4 tbsp

BBQ Sauce


227 g

Sugar Snap Peas

360 g

Yellow Potato

4 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

2 unit

Green Onion

1 tbsp

Dijon Mustard


1 tbsp

White Wine Vinegar


Not included in your delivery

2.5 tsp


½ tsp


1.5 tbsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat38 g
Saturated Fat6 g
Carbohydrate62 g
Sugar23 g
Dietary Fiber8 g
Protein47 g
Cholesterol150 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Silicone Brush
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 475°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.


While potatoes cook, trim snap peas. Thinly slice green onions. Pat chicken dry with paper towels, then season with Southwest Spice Blend, salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (TIP: It's okay if chicken doesn't cook all the way through at this step!) Transfer chicken to a foil-lined baking sheet, then brush with half the BBQ sauce. Bake in the middle of the oven until cooked through, 8-10 min.** Carefully wipe pan clean.


While chicken cooks, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min.


When potatoes are done, combine mayonnaise, Dijon, vinegar and 1 tbsp sugar (dbl for 4 ppl) in a large bowl. Add potatoes and half the green onions. Season with salt and pepper, then stir to combine.


Thinly slice chicken. Divide chicken, snap peas and potato salad between plates. Sprinkle green onions over potato salad. Serve remaining BBQ sauce on the side for dipping.