Set the table first, because this meal will be done in 20 minutes! Tender chicken, cheesy smashed potatoes and roasted spring veggies. Gather the kids and pass the napkins!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
BBQ Sauce(ContainsSulphites/Sulfite, Mustard/Moutarde)
Sweet Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat your broiler to high.Wash and dry all produce. 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 and return them to the same pot, off heat.
Place chicken into an 8x8-inch baking dish (use a 9x13-inch baking dish for 4 ppl). Stir in half the BBQ sauce. Broil in the bottom of oven until cooked through, 10-12 min.**
While the chicken broils, trim and discard the bottom 1-inch from asparagus. Core, then cut the pepper into 1/2-inch strips. Arrange the peppers, asparagus and corn on a baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Broil in the middle of the oven, tossing halfway through cooking, until tender-crisp, 6-8 min.
Using a masher, roughly mash 2 tbsp butter (dbl for 4 ppl), sour cream and cheddar cheese into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
Divide the potatoes and veggies between plates. Top with the chicken and drizzle over the remaining BBQ sauce.