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Backyard BBQ-Style Chicken Dinner
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Backyard BBQ-Style Chicken Dinner

Backyard BBQ-Style Chicken Dinner

with Sugar Snap Peas and Potato Salad

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:
Quick
Family Friendly
Allergens:
Mustard
Egg

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Thighs

1 tbsp

Southwest Spice Blend

4 tbsp

BBQ Sauce

(Contains Mustard)

113 g

Sugar Snap Peas

360 g

Yellow Potato

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 unit

Green Onion

1 tbsp

Dijon Mustard

(Contains Mustard)

1 unit

Lemon

Not included in your delivery

2.5 tsp

Salt*

½ tsp

Pepper*

1.5 tbsp

Oil*

1 tbsp

Sugar*

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Nutrition Values

Calories750 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate68 g
Sugar24 g
Dietary Fiber9 g
Protein36 g
Cholesterol155 mg
Sodium1180 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.

Utensils

Large Pot
Colander
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Silicone Brush
Aluminum Foil
Large Bowl
Whisk

Instructions

Cook potatoes
1

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.

Prep
2

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.

Cook chicken
3

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 it doesn't cook all the way through at this step!) Remove pan from heat. 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.

Cook snap peas
4

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.

Make potato salad
5

When potatoes are done, zest, then juice half the lemon. Cut remaining lemon into wedges. Combine mayonnaise, Dijon, lemon zest, lemon juice and 1 tbsp sugar (dbl for 4 ppl) in a large bowl. Add potatoes, season with salt and pepper then toss to combine.

Finish and serve
6

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

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