Grilled Maple-Chipotle Organic Chicken
with Peppers and Creamy Potato Salad
Sweet and smoky chicken is everything we want for hot summer days! Our twist on a classic potato side dish takes the spuds to the grill before mixing in a creamy dressing with a hint of sweetness.
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
2 unit(s)
Organic Chicken Breast
1 g
Chipotle Powder
(May contain traces of: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
2 tbsp
Maple Syrup
2 unit(s)
Russet Potato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sesame, Milk, Sulphites, Soy, Wheat, Mustard, Crustaceans, Fish, Gluten)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Milk, Sulphites, Soy, Wheat, Crustaceans, Fish, Gluten, Egg)
7 g
Chives
1 unit(s)
Sweet Bell Pepper
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Sesame, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat)
Not included in your delivery
1.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F).
- Core, then halve pepper.
- Remove any brown spots from potatoes, then halve lengthwise (quarter if potatoes are large). To a medium bowl, add potatoes, peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper and toss to combine.
- On one side of the grill, arrange potatoes. Close lid and grill for 16-20 min, flipping occasionally, until tender. (TIP: If potatoes char too much, move to a cool part of the grill!)
- To the other side of the grill, add peppers. Close lid and grill for 4-5 min, flipping occasionally, until tender.
- Once tender, return peppers to the same bowl, then set aside in the fridge.
- Meanwhile, thinly slice chives.
- To a large bowl, add mayo, mustard and 2 tsp (4 tsp) sugar. Whisk to combine. Season with salt and pepper.
- To the bowl, add half the chives, then stir to combine. Set aside in the fridge.
- To a small bowl, add maple syrup and 1/2 tsp (1 tsp) chipotle powder. Stir to combine.
- Pat chicken dry with paper towels, cut into 1-inch wide strips.
- Season chicken with Applewood Smoke Spice, salt and pepper. Brush chicken with 1 tsp (2 tsp) oil.
- Add chicken to the grill, then close lid and grill for 2-4 per side, until chicken is cooked through.**
- Once cooked through, brush maple-chipotle sauce over the chicken. Cook until sauce thickens slightly, 30 sec. Flip chicken and repeat on the other side.
- Transfer chicken to a plate and cover to keep warm.
- Cut potatoes into 1-inch pieces.
- Cut peppers into 1/2-inch pieces.
- To the bowl with chive dressing, add potatoes and peppers, then stir to combine.
- Slice grilled chicken.
- Divide creamy potato salad and chicken between plates.
- Sprinkle remaining chives over chicken.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
