BBQ Pork Ribs, Chicken Breasts and Chipotle Potatoes
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BBQ Pork Ribs, Chicken Breasts and Chipotle Potatoes

BBQ Pork Ribs, Chicken Breasts and Chipotle Potatoes

with Tomato and Charred Corn Salad

On your plate tonight, hearty chicken breast and tender BBQ pork ribs are paired with feta, roasted potatoes and onions, along with a sweet and smoky chipotle mayo drizzle! A mixed green salad with juicy baby tomatoes, charred corn and ranch adds even more bold personality to the meal.


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

Preparation Time30 minutes
Cooking Time


serving amount

728 g

BBQ Pork Ribs, fully cooked

(Contains Mustard)

2 unit

Chicken Breasts

350 g

Yellow Potato

56 g

Corn Kernels

113 g

Red Onion

56 g

Spring Mix

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

2 tbsp


(Contains Egg, Mustard)

2 tbsp

Ranch Dressing

(Contains Egg, Milk)

1 tsp

Garlic Salt

Not included in your delivery

1.5 tbsp


0.13 tsp


¼ tsp


95 g


Nutrition Values

Calories1290 kcal
Fat69 g
Saturated Fat19 g
Carbohydrate72 g
Sugar41 g
Dietary Fiber4 g
Protein92 g
Cholesterol299 mg
Sodium1630 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Silicone Brush
Aluminum Foil
Small Bowl
Large Non-Stick Pan
Large Bowl


Prep and roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut onion into 1/2-inch slices.Cut potatoes into 1/2-inch wedges.Add potatoes, onions, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

Heat ribs

Meanwhile, remove ribs from packaging, reserving BBQ sauce in a small bowl. Cut rack of ribs in half, then season with salt and pepper.Arrange on a foil-lined baking sheet. Brush BBQ sauce all over ribs.Roast in the middle of the oven until warmed through, 12-14 min.**

Cook corn

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then half the corn (use all for 4 ppl). Cook, stirring occasionally, until lightly charred, 4-5 min. Season with salt and pepper.Remove from heat.Transfer to a plate to cool.

Cook chicken and make chipotle mayo

Pat chicken dry with paper towels. Season with salt and pepper.Reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a cutting board to rest.Meanwhile, add mayo, chipotle sauce, remaining garlic salt and 1 tbsp (2 tbsp) water to another small bowl. Season with pepper, then stir to combine.

Make salad

Cut tomatoes into 1/4-inch pieces.Add ranch dressing, spring mix, tomatoes and corn to a large bowl. Season with salt and pepper, then toss to combine.

Finish and serve

Thinly slice chicken. Divide BBQ pork ribs, chicken, potato wedges and charred corn salad between plates.Drizzle chipotle mayo over potatoes, then sprinkle with feta.