Smart BBQ-Spiced Chicken
with Warm Potato Salad and Green Onion Sour Cream
This warm dill pickle potato salad with green beans is the perfect complement to our BBQ-seasoned juicy chicken tenders!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
1 tbsp
BBQ Seasoning
(Contains Sulphites)
360 g
Red Potato
170 g
Green Beans
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
2 unit
Green Onion
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 3.)
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, half the garlic salt and BBQ Seasoning. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until chicken is cooked through, 8-10 min.**
Meanwhile, trim green beans, then cut into 1-inch pieces. 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.
Meanwhile, drain pickles, reserving pickle juice, then finely chop. Thinly slice green onions. Add 1 tbsp green onions (dbl for 4 ppl) and sour cream to a small bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
Add pickles, mustard, reserved pickle juice, mayo, half the green onions and remaining garlic salt to the pot with potatoes and green beans. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp sugar [dbl for 4 ppl], if desired.)
Divide chicken and potato salad between plates. Dollop green onion sour cream over chicken.
