Blueberry BBQ Chicken Breasts
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Blueberry BBQ Chicken Breasts

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!

Family Friendly

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

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

2 tbsp

Blueberry Jam

4 tbsp

BBQ Sauce

(Contains Mustard)

340 g

Sweet Potato

113 g

Sugar Snap Peas

56 g

Onion, sliced

1 tbsp

Garlic Puree

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories778 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate73 g
Sugar37 g
Dietary Fiber7 g
Protein44 g
Cholesterol155 mg
Sodium750 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
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small pot


Roast sweet potato rounds

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.

Cook chicken

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.**

Prep snap peas

Meanwhile, trim snap peas.

Cook veggies

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.

Make blueberry BBQ sauce

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.

Finish and serve

Thinly slice chicken. Divide pork, sweet potato rounds and veggies between plates. Spoon blueberry BBQ sauce over pork.

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