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BBQ-Spiced Chicken Breasts
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BBQ-Spiced Chicken Breasts

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.

Family Friendly

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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

1 tbsp

BBQ Seasoning

(Contains Sulphites)

360 g

Yellow Potato

170 g

Green Beans

50 g


1 tsp

Garlic Salt

160 g

Sweet Bell Pepper

4 tbsp

BBQ Sauce

(Contains Mustard)

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories734 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate66 g
Sugar24 g
Dietary Fiber8 g
Protein43 g
Cholesterol109 mg
Sodium1443 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Silicone Brush


Prep and roast potatoes

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.

Prep and roast veggies

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.

Sear chicken

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.

Roast chicken and veggies

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.**

Finish and serve

Thinly slice pork. Divide potatoes, pork and veggies between plates. Serve remaining BBQ sauce on the side for dipping.

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