Smart Applewood Smoke-Spiced Chicken Breast
with Warm Potato Salad and Green Onion Sour Cream- Mustard
- Egg
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Fish
- Gluten
- Mustard
- Egg
- Triticale
A warm dill pickle potato salad with green beans and juicy, BBQ-seasoned chicken breasts will have you channelling summer vibes at your dinner table tonight. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken breast • Red potato • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • 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) • Green onion • Applewood smoke spice (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) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
300 g
Red Potato
170 g
Green Beans
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Mustard)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Egg)
4 g
Garlic Salt
(May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Mustard, Triticale)
1 unit(s)
Green Onion
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Remove brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered for 8-9 min, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 4.)
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Drain pickles, reserving pickle juice, then finely chop.
- Thinly slice green onions.
- To a small bowl, add 1 tbsp (2 tbsp) green onions and sour cream. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
- Heat a large non-stick pan over medium.
- While the pan heats, pat chicken dry with paper towels, then cut into 1-inch wide strips. Season with pepper, Applewood Smoke Spice and half the garlic salt.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Cook for 3-4 min per side, until golden and cooked through.**
- After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min.
- Drain and return potatoes and green beans to the same pot, off heat.
- To the pot with potatoes and green beans, add pickles, mustard, reserved pickle juice, mayo, remaining green onions and remaining garlic salt. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired.)
- Divide chicken and potato salad between plates.
- Dollop green onion sour cream over chicken.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook the chicken tenders.
