Grilled Chicken and Tangy Rhubarb BBQ Sauce
with Potato Wedges and Cucumber-Celery Salad- Soy
- Mustard
- Sulphites
- Peanuts
- Milk
- Egg
- Sulphites
- Sesame
- Tree nuts
- Gluten
- Mustard
- May contain traces of allergens
- Soy
- Wheat
- Crustaceans
- Fish
Ingredients: Russet potato • Chicken breasts • #N/A • Celery • #N/A • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Honey • Brown sugar • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Russet Potato
1 unit(s)
Rhubarb
3 unit(s)
Celery
2 unit(s)
Mini Cucumber
56 g
Spring Mix
28 g
Salad Topping Mix
(Contains: Soy May be present: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Honey
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Applewood Smoke Spice, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast at the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, cut rhubarb into 1/4-inch pieces.
- To a small pot, add rhubarb, brown sugar, honey, half the vinegar, half the mustard, remaining Applewood Smoke Spice and 1/2 cup (1 cup) water. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 10-15 min, stirring often, until rhubarb cooks down and sauce reduces and thickens. (TIP: If sauce is reducing too quickly, reduce heat to medium.)
- Remove from heat.
- Pat chicken dry with paper towels. Season with salt and pepper. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat.
- Gather chicken, a clean plate and tools on a platter, then head out to grill!
- To the grill, add chicken. Reduce heat to medium, close lid and grill for 6-8 min per side, until chicken is cooked through.**
- Transfer chicken to the clean plate.
- Meanwhile, halve cucumbers lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice celery.
- In a large bowl, whisk together remaining vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix, cucumbers and celery. Toss to combine.
- Thinly slice chicken.
- Divide chicken, potato wedges and salad between plates.
- Spoon rhubarb BBQ sauce over chicken.
- Sprinkle salad topping mix over salad.
