BBQ-Rubbed Chicken
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BBQ-Rubbed Chicken

BBQ-Rubbed Chicken

with Roasted Veggie Salad and Pepitas

Sweet and smoky BBQ chicken is the perfect topper for a hearty roasted sweet potato and spinach salad. This dish is ideal for tonight's dinner, but will taste just as good for tomorrow's lunch!

Quick Prep
Family 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 Time


serving amount

280 g

Chicken Thighs

340 g

Sweet Potato

113 g

Baby Spinach

113 g

Red Onion

28 g


1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

2 tbsp


(Contains Egg, Mustard)

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

3.5 tbsp


½ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories760 kcal
Fat47 g
Saturated Fat9 g
Carbohydrate50 g
Sugar13 g
Dietary Fiber9 g
Protein37 g
Cholesterol140 mg
Sodium960 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
Large Non-Stick Pan
Paper Towel
Small Bowl
Large Bowl


Roast veggies

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut onion into 1-inch pieces. Peel sweet potatoes, if desired, then cut into 1/2-inch pieces. Add sweet potatoes, onions and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, pepper and half the BBQ Seasoning, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.

Toast pepitas

Meanwhile, heat a large non-stick medium heat. 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 pepitas to a plate.

Cook chicken

Pat chicken dry with paper towels. Season with salt and remaining BBQ Seasoning. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the top of the oven until chicken is cooked through, 9-12 min.**

Make dill sauce

Meanwhile, add mayo, Dill-Garlic Spice Blend and 1 tsp water (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Make salad

When roasted veggies are done, add vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add roasted veggies and spinach, then toss to combine.

Finish and serve

Thinly slice chicken. Divide salad between plates, then top with chicken. Spoon dill sauce over chicken, then sprinkle pepitas over top.