BBQ-Style Chicken Dinner
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

BBQ-Style Chicken Dinner

with Potatoes and Sugar Snap Peas

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!

Allergens:
Egg
Mustard

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

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

4 tbsp

BBQ Sauce

113 g

Sugar Snap Peas

300 g

Yellow Potato

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 unit(s)

Carrot

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

1.5 tbsp

Oil*

sideBannerName

Nutrition Values

Calories390 kcal
Fat23 g
Saturated Fat3 g
Carbohydrate43 g
Sugar8 g
Dietary Fiber7 g
Protein6 g
Cholesterol10 mg
Sodium530 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium100 mg
Iron3.5 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

Colander
Large Pot
Measuring Spoons
Silicone Brush
Large Non-Stick Pan
Aluminum Foil
Large Bowl
Whisk

Instructions

Cook potatoes
1
  • 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 and return potatoes to the same pot, off heat.
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.
  • Bake chicken in the middle of the oven until cooked through, 8-10 min.**
  • Carefully wipe the pan clean.
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.
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.
6
  • . Divide chicken, veggies and potato salad between plates
  • Serve remaining BBQ sauce on the side for dipping.