BBQ-Style Chicken Breast Dinner
with Potato Salad and Sugar Snap Peas- Mustard
- Egg
If you're craving some BBQ but it's just a bit too wintery outside to fire up the grill, we've got you covered! This dish delivers all the joys of that backyard BBQ sesh we're all longing for, but it all happens in the kitchen in under 30 minutes!
2 unit
Chicken Breasts
1 tbsp
Southwest Spice Blend
4 tbsp
BBQ Sauce
()
113 g
Sugar Snap Peas
360 g
Yellow Potato
2 tbsp
Mayonnaise
()
1 tbsp
Garlic Puree
170 g
Carrot
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Sugar*
Before starting, preheat the oven to 475°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by 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. Drain potatoes.
Meanwhile, trim snap peas. Peel, then cut carrot into 1/4-inch coins. Pat chicken dry with paper towels, then season with Southwest Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Transfer chicken to a foil-lined baking sheet, then brush with half the BBQ sauce. Roast chicken in the middle of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean.
Meanwhile, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add snap peas. Cook, stirring occasionally, until veggies are tender, 3-4 min.
When potatoes are done, combine mayo, garlic puree and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Add potatoes. Season with salt and pepper, then stir to combine.
Divide chicken, veggies and potato salad between plates. Serve remaining BBQ sauce on the side for dipping.
