This chicken dish is bursting with farmer's market freshness. A creamy potato salad and buttery herbed veggies bring summer flair to sweet blueberr-glazed pan-roasted chicken.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit(s)
Chicken Breasts
500 g
Red Potato
90 mL
Dill Pickle, sliced
7 g
Dill
2 unit(s)
Sour Cream
4 tbsp
Mayonnaise
2 tbsp
Whole Grain Mustard
3 unit(s)
Celery
7 g
Chives
170 g
Green Beans
113 g
Sugar Snap Peas
2 unit(s)
Blueberry Jam
1 tbsp
Butter*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*