Grilled Chicken with Sweet Corn-Jalapeño Relish
with Potato Wedges, Sugar Snap Peas and Sweet Peppers- Milk
- Mustard
- Sulphites
- Soy
- Egg
- Sesame
- Crustaceans
- Wheat
- Tree nuts
- Mustard
- Soy
- Gluten
- Milk
- Sulphites
- Fish
- May contain traces of allergens
- Peanuts
Ingredients: Red potato • Chicken breasts • Sugar snap peas • Corn on the cob • Mini sweet pepper • Shallot • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Garlic spread (soy) (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) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • 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) • Jalapeno • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
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 thick wedges.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-26 min, flipping halfway through, until tender and golden-brown. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim sugar snap peas.
- Core, then quarter mini peppers.
- Husk corn, then halve crosswise.
- Peel, then cut 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!)
- To a small pot, add vinegar, apricot spread, mustard, diced shallots, half the garlic spread and 1 tbsp (2 tbsp) water. Bring to a simmer over high. Cook for 2-3 min, stirring often, until relish base has thickened slightly and shallots have softened.
- To a medium bowl, add sugar snap peas, mini peppers, remaining shallots and remaining garlic spread. 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 servings.)
- Pat chicken dry with paper towels. To another medium bowl, add chicken, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Add chicken to one side of the grill.
- Close lid and grill for 6-8 min per side, flipping once, until chicken is cooked through.**
- To the other side of the grill, add corn. Close lid and grill for 5-7 min, turning occasionally, until tender and grill marks form.
- Place veggie pouch on the grill. Close lid and grill for 7-9 min, until veggies are tender-crisp.
- Once chicken and veggies are cooked, transfer 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. Carefully cut kernels off cob, turning cob as you go and moving the knife along the cob in a downward motion.
- Add corn and jalapeños to relish base. Season with salt and pepper. Stir to combine.
- Thinly slice chicken.
- Divide potato wedges, chicken and veggies between plates.
- Sprinkle veggies with feta.
- Spoon relish over top of chicken.
