BBQ Rubbed Chicken
and Roasted Veggie Salad and Pepitas- Sulphites
- Egg
- Mustard
Sweet and smoky BBQ flavours season the tender chicken that tops this hearty roasted veggie salad. This dish is perfect for tonight's dinner, but will also taste just as good tomorrow for lunch!
Ingredients
g
Chicken Leg (Boneless)
56 g
Baby Spinach
170 g
Butternut Squash, cubes
28 g
Pepitas
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
113 g
Red Onion
1 tbsp
BBQ Seasoning
2 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
7 g
Dill
Not included in your delivery
3.5 tbsp
Oil*
½ tsp
Sugar*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, then cut onion into 1/2-inch pieces. Toss squash and onions with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.
While the veggies roast, pat chicken dry with paper towels. Season with salt and sprinkle with BBQ Seasoning. 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, 1-2 min per side Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.
Heat the same pan over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Roughly chop dill. Stir together mayo, dill and 1 tsp vinegar (dbl for 4 ppl) in a small bowl. Season with salt and pepper.
When veggies are done, Whisk together remaining vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add veggies and spinach, then toss to combine. Season with salt and pepper.
Thinly slice chicken. Divide salad between plates and top with chicken. Spoon dill sauce over chicken and sprinkle with pepitas.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of BBQ chicken, dill sauce, and roasted veggies, calling it delicious and surprisingly well-balanced.
- Ease of prep: Customers found this meal quick and easy to prepare, with some noting it felt like restaurant-quality food at home.
- Suggestions: Consider using chicken breast instead of thighs; some found the thighs too fatty or difficult to clean.
- Leftovers: Several mentioned the dish keeps well and tastes great as leftovers, especially the chicken in wraps.
- Portions: Some felt the spinach quantity was insufficient; adding more greens or a grain could make the meal more filling.
