Grilled Chicken with Sweet Corn-and-Jalapeño Relish
and Farmstand Veggies- Milk
- Mustard
- Sulphites
- Soy
- Egg
- Sesame
- Crustaceans
- Wheat
- Tree nuts
- Mustard
- Soy
- Gluten
- Milk
- Sulphites
- Fish
- May contain traces of allergens
- Peanuts
- Triticale
This meal is a heaping serving of summer's bounty. Spicy DIY relish with sweet corn pairs beautifully with farmstand staples like baby potatoes and sweet mini peppers to make this chicken dinner a real winner! Ingredients: Red potato • Chicken breast • Sugar snap peas • Corn • Sweet bell pepper • Shallot • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Corn on the Cob
400 g
Red Potato
3 unit(s)
Mini Sweet Pepper
113 g
Sugar Snap Peas
1 unit(s)
Shallot
1 unit(s)
Jalapeño
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites May be present: Sesame, Wheat, Tree nuts, Mustard, Soy, Milk, Sulphites, Peanuts, Triticale)
1 tbsp
White Wine Vinegar
(May be present: Egg, Sesame, Wheat, Mustard, Soy, Milk, Sulphites, Fish)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Soy, Milk, Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch thick wedges.
- Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil 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, 22-26 min.
- Meanwhile, trim sugar snap peas.
- Core, then halve mini peppers.
- Husk corn, then halve crosswise.
- Peel, then dice half the shallot into 1/8-inch pieces. Cut the remaining half into 1/4-inch thick slices.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add vinegar, apricot spread, mustard, diced shallot, half the garlic spread and 1 tbsp (2 tbsp) water to a small pot. Bring to a simmer over high. Cook, stirring often, until relish base has thickened slightly and shallots have softened, 2-4 min.
- Add sugar snap peas, mini peppers, remaining shallots and remaining garlic spread to a medium bowl. Season with salt and pepper. Stir to combine.
- Arrange veggie mixture on one side of a 18x12-inch piece of aluminum foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 ppl.)
- Pat chicken dry with paper towels. Add chicken, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to same bowl. Season with salt and pepper. Toss to coat.
- Add chicken to one side of the grill.
- Reduce heat to medium. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
- Add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
- Place veggie pouch on grill. Close lid and grill until veggies are tender-crisp, 7-9 min.
- Once cooked, transfer all grilled items to a clean baking sheet to rest for 3-4 min.
- Once cool enough to handle, place corn cut-sides down on a cutting board. Moving the knife along the cob in a downward motion, shaving corn kernels off.
- Add corn and jalapeños to relish base. Season with salt and pepper. Stir to mix.
- Thinly slice chicken.
- Divide potatoes, chicken and veggies between plates.
- Sprinkle veggies with feta.
- Spoon relish over top of chicken.
