Blueberry BBQ Chicken Breasts
with Sweet Potato Rounds
A sweet twist to BBQ sauce may sound unexpected but believe us: it's a match made in heaven! Blueberry jam and BBQ sauce combine for a sticky, smoky-sweet chicken coating. Roasted sweet potato rounds are paired with a medley of snap peas and onions. This meal is set to be your new weeknight favourite!
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Sugar Snap Peas
Not included in your delivery
Before starting, preheat the oven to 475°F.Wash and dry all produce. Peel, then cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined 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, 22-23 min.
Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast in the top of the oven until cooked through, 7-10 min.**
Meanwhile, trim snap peas.
Reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp oil, then snap peas and onions. Cook, stirring occasionally, until tender, 5-6 min. Add garlic puree. Cook, stirring occasionally, until coated, 1 min.Season with salt and pepper, to taste.
Meanwhile, add BBQ sauce, blueberry jam, 2 tbsp butter and 1 tbsp water (dbl both for 4 ppl) to a small pot. Heat over medium-low heat. Cook, stirring often, until blueberry BBQ sauce is warmed through, 3-5 min. Remove the pot from heat and set aside.Season with salt and pepper, to taste.
Thinly slice chicken. Divide pork, sweet potato rounds and veggies between plates. Spoon blueberry BBQ sauce over pork.