BBQ-Style Chicken Breasts Dinner
with Potato Salad and Garlic Broccoli- Mustard
- Egg
- Milk
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
If you're craving some BBQ but don't want to head outside to fire up the grill, we've got you covered! This dish delivers the joys of a backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Yellow Potato
227 g
Broccoli
4 tbsp
BBQ Sauce
(Contains: Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk, Mustard)
1 tbsp
Garlic Puree
(May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Southwest Spice Blend
(May be present: Sesame, Soy, Sulphites, Wheat, Milk, Mustard, Tree nuts, Peanuts)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
¼ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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, cut broccoli into bite-sized pieces.
- Pat chicken breasts dry with paper towels, then season with Southwest Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side.
- Transfer to a foil-lined baking sheet, then brush with half the BBQ sauce.
- Roast in the middle of the oven until cooked through, 8-10 min.**
- Carefully wipe the pan clean.
- Reduce the heat to medium, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min.
- Add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
- Add half the garlic puree. Cook, stirring occasionally, until fragrant, 30 sec.
- Remove from heat.
- When potatoes are done, combine mayo, remaining garlic puree and 1/4 tsp (1/2 tsp) sugar in a large bowl.
- Add potatoes. Season with salt and pepper, then stir to combine.
- Divide chicken, broccoli and potato salad between plates.
- Serve remaining BBQ sauce on the side for dipping.
If you've opted to get chicken breasts, prepare, cook and plate them the same way the recipe instructs you to prepare, cook and plate the chicken thighs.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the BBQ chicken's taste, though some found the sauce too sweet or sour. The potato salad was often described as bland.
- Ease of prep: Customers found this meal quick and easy to prepare, with clear instructions for a summer-style dinner in under 30 minutes.
- Suggestions: Consider adding dill, mustard, or green onions to boost the potato salad's flavor. Some preferred baking the chicken for easier cleanup.
- Portions: Several reviewers mentioned wanting more chicken, with some finding the overall portion size too small for the price.
- Broccoli: The garlic broccoli was a hit with many, especially kids, though some found it overly garlicky or preferred to steam it.
