BBQ-Spiced Chicken
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BBQ-Spiced Chicken

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!

Optional Spice

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

Preparation Time40 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp

All-Purpose Flour

(Contains Wheat)

300 g

Yellow Potato

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

90 mL

Dill Pickle, sliced

1 unit(s)

Sour Cream

1 unit(s)


3 unit(s)


2 tbsp

Hot Sauce

(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)

Not included in your delivery

1 tbsp


0.06 tsp


¼ tsp


0.06 tsp



Nutrition Values

Calories560 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber5 g
Protein44 g
Cholesterol135 mg
Sodium1530 mg
Trans Fat0.1 g
Potassium1400 mg
Calcium200 mg
Iron3 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.


Large Pot
Measuring Spoons
Shallow Dish
Parchment Paper
Baking Sheet
Large Non-Stick Pan


Cook potatoes
  • 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.
Start prep
  • 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.
Finish prep
  • 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.
Cook chicken
  • 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.**
Make potato salad
  • 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.
Finish and serve
  • Divide chicken, potato salad and remaining pickles between plates.
  • Serve hot sauce alongside for dipping, if desired.