BBQ-Style Chicken Dinner
with Potato Salad and Sugar Snap Peas
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 that backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
(Contains Egg, Mustard)
Southwest Spice Blend
Not included in your delivery
Before starting, preheat the oven to 450°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 (1 tbsp) oil, 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 (2 tbsp) oil, 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.Add half the garlic puree. Cook, stirring occasionally until fragrant, 30 sec.
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, veggies and potato salad between plates.Serve remaining BBQ sauce on the side for dipping.