Cal Smart BBQ-Spiced Chicken
with Warm Potato Salad and Green Onion Sour Cream
Our BBQ Seasoning on juicy chicken tenders makes for a tangy complement to rich onion sour cream and a warm dill pickle potato salad!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breast Tenders
1 tbsp
BBQ Seasoning
360 g
Red Potato
170 g
Green Beans
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tsp
Garlic Salt
3 tbsp
Sour Cream
(Contains: Milk)
2 unit
Green Onion
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 3.)
While potatoes come to a boil, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, half the garlic salt and BBQ Seasoning. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until chicken is cooked through, 8-10 min.**
While chicken cooks, trim green beans, then cut into 1-inch pieces. When potatoes have been cooking for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min. Drain and return potatoes and green beans to the same pot, off heat.
While green beans cook, drain pickles, reserving pickle juice, then finely chop. Thinly slice green onions. Add 1 tbsp green onions (dbl for 4 ppl) and sour cream to a small bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
Add pickles, remaining green onions, mustard, reserved pickle juice, mayo and remaining garlic salt to the pot with potatoes and green beans. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp sugar [dbl for 4 ppl], if desired.)
Divide chicken and potato salad between plates. Spoon green onion sour cream over chicken.
