HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Rubbed Chicken
BBQ Rubbed Chicken

BBQ Rubbed Chicken

with Roasted Veggie Salad and Pepitas

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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!

Tags:QuickFamily Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

340 g

Sweet Potato

56 g

Baby Spinach

28 g


1 tbsp

Balsamic Vinegar


113 g

Red Onion

1 tbsp

BBQ Seasoning

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g


Not included in your delivery

3.5 tbsp


½ tsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat48 g
Saturated Fat8 g
Carbohydrate47 g
Sugar13 g
Dietary Fiber8 g
Protein40 g
Cholesterol160 mg
Sodium1280 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Peel, then cut onion into 1/2-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Toss sweet potatoes 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 veggies roast, pat chicken dry with paper towels. Season with salt and 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.


While chicken bakes, heat the same pan over medium. Add 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 water (dbl for 4 ppl) in a small bowl. Season with salt and pepper.


When roasted veggies are done, whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add roasted 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, then sprinkle with pepitas.