BBQ-Sauced Chicken
with Cheesy Potatoes and Green Salad- Mustard
- Milk
- Gluten
- Sulphites
- Egg
- Wheat
- Sesame
- Crustaceans
- Soy
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Ingredients: Russet potato • Chicken breasts • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Spinach • Carrot • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Red wine vinegar • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Tomato.
Ingredients
2 unit(s)
Chicken Breasts
4 tbsp
BBQ Sauce
(Contains: Mustard May be present: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
2 unit(s)
Russet Potato
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
56 g
Carrot, julienned
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
Not included in your delivery
1 tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then halve lengthwise.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Arrange cut-side down.
- Roast in the bottom of the oven for 20-22 min, until tender.
- Meanwhile, cut one tomato into 1/2-inch pieces (cut both for 4 servings).
- In a large bowl, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add carrots. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium.
- While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and Applewood Smoke Spice.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Sear for 2-3 min per side, until golden.
- Transfer chicken to another parchment-lined baking sheet.
- Spread BBQ sauce over tops of chicken.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- When potatoes are almost done, carefully remove them from the oven.
- Flip potatoes over, then arrange in the centre of the baking sheet. Sprinkle cheese over top.
- Return to the bottom of the oven. Bake for 2-3 min, until cheese melts.
- To the bowl with carrots, add spinach and tomatoes, then toss to combine.
- Thinly slice chicken.
- Divide chicken, potatoes and salad between plates.
- Dollop sour cream over potatoes.
