Blueberry-BBQ Chicken
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Blueberry-BBQ Chicken

Blueberry-BBQ Chicken

with Roasted Potatoes and Spinach Salad

Sometimes the best things in life are unexpected, like this delicious combination of blueberry jam and BBQ sauce. This pairing adds a little something special to this classic chicken dinner, which is completed with roasted potatoes and crunchy spinach salad.

Family Friendly
Low CO2

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

350 g

Yellow Potato

56 g

Baby Spinach

28 g

Salad Topping Mix

(Contains Soy)

4 tbsp

BBQ Sauce

(Contains Mustard)

2 tbsp

Blueberry Jam

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

Not included in your delivery

½ tsp


2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories700 kcal
Fat26 g
Saturated Fat3.5 g
Carbohydrate73 g
Sugar36 g
Dietary Fiber5 g
Protein45 g
Cholesterol125 mg
Sodium1010 mg
Trans Fat0 g
Potassium1800 mg
Calcium100 mg
Iron4.25 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.


Baking Sheet
Measuring Spoons
Small pot
Large Non-Stick Pan
Paper Towel
Parchment Paper
Large Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, half the BBQ seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Make sauce

Meanwhile, heat a small pot over medium heat.When the pot is hot, add blueberry jam. Cook, stirring constantly, until jam starts to melt, 1-2 min. Add BBQ sauce. Cook, stirring often, until sauce is smooth and jam has fully melted, 1-2 min. Season with salt and pepper, to taste.Remove from heat, then set aside.

Sear chicken

Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining BBQ Seasoning.When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. (NOTE: Chicken will finish cooking in step 4.)

Roast chicken

Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**Transfer to a cutting board to rest, 3-5 minutes.

Make salad

When chicken and potatoes are almost done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk until sugar dissolves.Add spinach to the bowl with vinaigrette, then toss to coat.

Finish and serve

Thinly slice chicken.Divide chicken, potatoes and salad between plates.Spoon blueberry-BBQ sauce over chicken.Sprinkle salad topping mix over salad.

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