BBQ-Spiced Chicken
with Creamy Potato Salad
Juicy chicken breasts and sweet BBQ Seasoning come together to create these oven-baked wonders. To finish off this hearty meal, we have a creamy potato salad!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
All-Purpose Flour
(Contains Wheat)
360 g
Yellow Potato
1 tbsp
BBQ Seasoning
(Contains Sulphites)
3 tbsp
Sour Cream
(Contains Milk)
50 g
Shallot
2 tbsp
Hot Sauce
90 mL
Dill Pickle, sliced
3 unit
Celery
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
¼ tsp
Sugar*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (approx. 1-inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
Meanwhile, finely chop half the pickles. Cut celery into 1/4-inch pieces. Peel, then thinly slice shallot. Combine BBQ Seasoning, flour and 1/4 tsp sugar (dbl for 4 ppl) in a shallow dish.
Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Add chicken to the flour mixture. Toss to coat both sides.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in middle of the oven until chicken is cooked through, 8-12 min.**
When potatoes are fork-tender, drain and return potatoes to the same pot, off heat. Add sour cream, chopped pickles, celery, shallots and mayo. Season with pepper, then gently stir to combine.
Divide chicken, potato salad and remaining pickles between plates. Serve hot sauce alongside for dipping, if desired.
