Backyard BBQ Style Chicken Dinner
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Backyard BBQ Style Chicken Dinner

Backyard BBQ Style Chicken Dinner

with Asparagus 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
Allergens:
Mustard
•Egg

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Leg (Boneless)

1 tbsp

Southwest Spice Blend

(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)

4 tbsp

BBQ Sauce

227 g

Asparagus

300 g

Yellow Potato

4 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

2 unit(s)

Green Onion

1 tbsp

Dijon Mustard

1 unit(s)

Lemon

Not included in your delivery

2.5 tsp

Salt*

½ tsp

Pepper*

1 tbsp

Sugar*

1.5 tbsp

Oil*

sideBannerName

Nutrition Values

Calories470 kcal
Fat32 g
Saturated Fat4.5 g
Carbohydrate43 g
Sugar11 g
Dietary Fiber7 g
Protein7 g
Cholesterol25 mg
Sodium3210 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium100 mg
Iron5 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

•Colander
•Large Pot
•Measuring Spoons
•Silicone Brush
•Large Non-Stick Pan
•Tongs
•Aluminum Foil
•Large Bowl
•Whisk

Instructions

Cook potatoes
1

Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: 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 potatoes and return to the same pot, off heat.

Prep
2

While potatoes cook, trim and discard the bottom 1-inch from asparagus. 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 the 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 asparagus
4

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

Make potato salad
5

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

Finish and serve
6

Thinly slice chicken. Divide chicken, asparagus and potato salad between plates. Sprinkle green onions over potato salad. Serve remaining BBQ sauce on the side, for dipping, and squeeze over a lemon wedge,

if desired.