BBQ-Spiced Chicken
with Creamy Potato Salad- Egg
- Mustard
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Tree nuts
- Peanuts
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!
Ingredients
2 unit(s)
Chicken Breasts
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Tree nuts, Peanuts)
300 g
Yellow Potato
18 g
BBQ Seasoning
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts)
90 mL
Dill Pickle, sliced
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk, Sulphites)
1 unit(s)
Shallot
3 unit(s)
Celery
2 tbsp
Hot Sauce
(May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Tree nuts)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Pepper*
¼ tsp
Sugar*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
