BBQ-Spiced Chicken Breasts
with Roasted Vegetable Medley
Letting the oven do the work is key for a busy family! Tonight, after searing the chicken, everything will roast away in the oven so that your hands are freed up! This is the easy way to put beautiful vegetables and succulent BBQ-spiced chicken on the table for all to enjoy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, then cut pepper into 1/2-inch slices. Peel, then cut shallot into 1/2-inch pieces. Trim, then halve green beans. Add peppers, shallots, green beans and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.
Pat chicken breast dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with BBQ Seasoning and remaining garlic salt. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 1-2 min per side.
Transfer chicken to the baking sheet with veggies. Brush half the BBQ sauce over chicken. Roast in the bottom of the oven until veggies are tender-crisp and chicken is cooked through, 10-12 min.**
Thinly slice pork. Divide potatoes, pork and veggies between plates. Serve remaining BBQ sauce on the side for dipping.