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BBQ Rubbed Chicken and Picnic Broccoli Salad

BBQ Rubbed Chicken and Picnic Broccoli Salad

with Creamy Dill Dressing and Cranberries

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Unbelievably simple and packed with flavour, this dish brings summer to your plate. Nothing like sweet, smoky barbecue flavour on juicy chicken thighs and a creamy, dreamy broccoli salad to pair alongside!

Allergens:

Mustard

•Egg

•Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

310 g

Chicken Leg (Boneless)

227 g

Broccoli, florets

1 tbsp

BBQ Seasoning

(Contains: Mustard)

28 g

Seed Blend

2 tbsp

Mayonnaise

(Contains: Mustard, Egg, Sulphites)

3 tbsp

Sour Cream

(Contains: Milk)

56 g

Onion, chopped

7 g

Dill

2 tbsp

BBQ Sauce

(Contains: Mustard, Sulphites)

56 g

Corn Kernels

28 g

Dried Cranberries

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values

Energy (kJ)2761 kJ

Calories660 kcal

Fat38 g

Saturated Fat8 g

Carbohydrate41 g

Sugar24 g

Dietary Fiber6 g

Protein39 g

Cholesterol170 mg

Sodium780 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.

Utensils

•Paper Towel

•Medium Bowl

•Baking Sheet

•Measuring Spoons

•Aluminum Foil

•Large Non-Stick Pan

•Silicone Brush

•Large Bowl

Cooking Steps

1 PREP

1

Before starting, preheat your broiler to high. Wash and dry all produce. Finely chop dill. Cut broccoli into bite-sized pieces. Pat chicken dry with paper towel. Toss chicken with BBQ seasoning in a medium bowl. Season with salt and pepper. Toss to coat and set aside.

2 BROIL VEGGIES

2

Toss broccoli, corn and onions with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until broccoli is golden-brown and tender, 4-5 min.

3 SEAR CHICKEN

3

While the veggies broil, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side.

4 BROIL CHICKEN

4

When chicken is golden-brown, transfer to another foil-lined baking sheet. Brush BBQ sauce over tops of chicken. Broil, in the middle of the oven, until cooked through, 5-6 min.**

5 ASSEMBLE SALAD

5

While the chicken broils, stir together the mayo, sour cream and dill in a large bowl. Add the broiled veggies, cranberries and seed blend. Stir to coat.

6 FINISH AND SERVE

6

Divide BBQ chicken and broccoli salad between plates.

Meal right image

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