Grilled Chicken with Sweet Corn-and-Jalapeño Relish
and Farmstand Veggies
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).
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
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 contain Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
1 tbsp
White Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, 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.
