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Blueberry BBQ Chicken Breasts
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Blueberry BBQ Chicken Breasts

Blueberry BBQ Chicken Breasts

with Roast 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 feta spinach salad.


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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

360 g

Yellow Potato

56 g

Baby Spinach

28 g

Salad Topping Mix

(Contains Soy, Peanuts)

28 g

Goat Cheese

(Contains Milk)

4 tbsp

BBQ Sauce

(Contains Mustard)

2 tbsp

Blueberry Jam

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

Not included in your delivery

½ tsp


2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories747 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate73 g
Sugar34 g
Dietary Fiber5 g
Protein49 g
Cholesterol135 mg
Sodium1090 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 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.

Make sauce

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, to taste. Remove from heat, then set aside.

Sear chicken

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.) If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken thighs.

Roast chicken

Transfer chicken to a parchment-lined baking sheet. Using a spatula, spread blueberry BBQ sauce over tops of chicken. Roast in the top of the oven until cooked through, 10-12 min.**

Make salad

When chicken and potatoes are almost done, 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 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. Sprinkle salad topping mix and crumble goat cheese over salad.