Blueberry Chicken
with Creamy Potato Salad, Herby Beans and Snap Peas
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.
Ingredients
2 unit(s)
Chicken Breasts
500 g
Red Potato
90 mL
Dill Pickle, sliced
7 g
Dill
2 unit(s)
Sour Cream
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
3 unit(s)
Celery
7 g
Chives
170 g
Green Beans
113 g
Sugar Snap Peas
2 unit(s)
Blueberry Jam
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Set aside to let cool slightly.
- Meanwhile, thinly slice celery.
- Trim green beans.
- Trim snap peas.
- Thinly slice chives.
- Roughly chop dill.
- Drain pickles, then roughly chop.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 3 min, stirring occasionally, until slightly softened.
- Add snap peas. Cook for 2-3 min until water evaporates. Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until veggies are tender-crisp. Season with salt and pepper.
- When chicken is cooked, brush blueberry jam over top. Bake for 1 min, or until chicken is glazed.
- Remove chicken to clean cutting board. Let rest for 5 min before slicing.
- Meanwhile, in a large bowl, combine mayonnaise, sour cream, celery, mustard, pickles, half the dill and half the chives.
- Add potatoes. Season with salt and pepper, then toss to coat.
- Thinly slice chicken.
- Sprinkle remaining dill and chives over veggies, then toss to coat.
- Divide potato salad, veggies and chicken between plates.
- Drizzle any resting juices over chicken.