Smart Chipotle-Glazed Chicken Breasts
with Warm Green Bean-Potato Salad
Chipotle-glazed chicken gets nicely charred under the broiler to give this dish sweet-smoky heat. It's paired with warm potato salad with crunchy pickles and green beans.
Ingredients: Red potato • Chicken breast • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • 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) • 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 • Green onion.
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
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Chicken Breasts
2 tbsp
Chipotle Sauce
(Contains: Mustard, Egg, Milk, Soy May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Wheat, Fish, Egg, Gluten, Mustard, Crustaceans)
350 g
Red Potato
170 g
Green Beans
90 mL
Dill Pickle, sliced
1 unit(s)
Garlic, cloves
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Fish, Gluten, Mustard, Crustaceans)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Fish, Egg, Gluten, Crustaceans)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any 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.
- Once boiling, reduce heat to medium-high. Simmer for 8-9 min, uncovered, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 3.)
- Meanwhile, heat a large non-stick pan over medium.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Applewood Smoke Spice.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 2 min per side, until golden.
- Transfer to a foil-lined baking sheet.
- In a small bowl, reserve half the chipotle sauce. Spread remaining chipotle sauce over chicken.
- Broil in the middle of the oven for 6-8 min, until chicken is lightly charred and cooked through.**
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- When potatoes have simmered for 8-9 min, add green beans to the same pot.
- Cook for 3-4 min, until potatoes and green beans are fork-tender.
- Drain and return to the same pot, off heat.
- Meanwhile, drain pickles, reserving pickle juice, then finely chop.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- In another small bowl, combine mayo, mustard, reserved pickle juice, garlic and 1/2 tsp (1 tsp) sugar.
- To the pot with potatoes and green beans, add pickles, mayo dressing and half the green onions. Season with salt and pepper, then stir to combine.
- To the small bowl with reserved chipotle sauce, add any chicken juices from the baking sheet, then stir to combine.
- Thinly slice chicken.
- Divide chicken and potato salad between plates.
- Spoon sauce over chicken.
- Sprinkle remaining green onions over top.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the broiling time to 6-8 min.**
