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BBQ-Style Chicken Breast Dinner
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BBQ-Style Chicken Breast Dinner

BBQ-Style Chicken Breast Dinner

with Potato Salad and Sugar Snap Peas

If you're craving some BBQ but it's too wintery outside to fire up the grill, we've got you covered! This dish delivers the joys of that backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes!

Tags:
Quick
Allergens:
Mustard
Egg

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

1 tbsp

Southwest Spice Blend

4 tbsp

BBQ Sauce

(Contains Mustard)

113 g

Sugar Snap Peas

360 g

Yellow Potato

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Garlic Puree

170 g

Carrot

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

¼ tsp

Sugar*

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Nutrition Values

Calories681 kcal
Fat27 g
Saturated Fat3.5 g
Carbohydrate64 g
Sugar22 g
Dietary Fiber7 g
Protein46 g
Cholesterol135 mg
Sodium870 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.

Utensils

Large Pot
Colander
Measuring Spoons
Paper Towel
Peeler
Large Non-Stick Pan
Silicone Brush
Aluminum Foil
Baking Sheet
Large Bowl

Instructions

Cook potatoes
1

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.

Prep
2

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.

Cook chicken
3

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.

Cook veggies
4

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.

Make potato salad
5

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.

Finish and serve
6

Divide chicken, veggies and potato salad between plates.Serve remaining BBQ sauce on the side for dipping.

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