Blueberry BBQ Chicken Breast
with Roast Potatoes and Spinach Salad
Sometimes the best things in life are unexpected, like the delicious combination of blueberry jam and BBQ sauce. This combo is perfect to add a little something special to a chicken dinner, and this chicken dinner is made even better with roasted potatoes and feta spinach salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
300 g
Yellow Potato
56 g
Baby Spinach
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
¼ cup
Goat Cheese
4 tbsp
BBQ Sauce
2 unit(s)
Blueberry Jam
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the BBQ seasoning and 1 tbsp oil (dbl for 4 ppl) 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, 22-25 min.
- Meanwhile, heat a small pot over medium heat.
- When 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.
- Remove from heat, then set aside.
- Heat a large non-stick pan over medium 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 (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to another parchment-lined baking sheet.
- Using a spatula, spread the blueberry BBQ sauce over tops of chicken thighs.
- Roast in the top of the oven until cooked through, 10-12 min.**
- Add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk until sugar is dissolved.
- Add spinach to the bowl with vinaigrette, then toss to coat.
- Divide chicken, potatoes and salad between plates.
- Sprinkle salad topping mix and goat cheese over salad.