Smart Chipotle-Glazed Chicken Breasts
with Warm Green Bean-Potato Salad
Les côtelettes de porc glacées au chipotle BBQ sont grillées au four pour donner à ce plat une saveur douce et fumée. Elles sont accompagnées d'une salade de pommes de terre tiède et de cornichons croquants, ainsi que de haricots verts.
Ingrédients : Poitrine de poulet • Pomme de terre rouge • Haricots verts • Cornichons à l’aneth (concombres, eau, vinaigre, sel, chlorure de calcium, benzoate de sodium, épices, arômes naturels, polysorbate 80, curcuma) • Sauce au chipotle (eau, huile de canola et/ou de soya, sucres (sucre, mélasse de fantaisie), pâte de tomates, vinaigre, sel, ail déshydraté, poudre de chili, crème sure en poudre [substances laitières modifiées, culture bactérienne, acide lactique, acide citrique, tocophérols, palmitate d'ascorbyle], fécule de maïs modifiée, jaune d'œuf congelé, acide lactique, babeurre en poudre, poudre d'oignon, farine de moutarde, piment ancho, paprika fumé, jus de citron concentré, oléorésine de paprika, polysorbate 60, caramel, sorbate de potassium, benzoate de sodium, lécithine de soya, gomme xanthane, EDTA de calcium disodique, épices, extrait d'épices) (lait, soya, œuf, moutarde) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Épices fumées au bois de pommier (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) (moutarde) • Ail • Oignon vert.
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)
Chicken Breasts
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
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 8-12 min, flipping halfway through, 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, prep and cook in the same way the recipe instructs you to prep and cook pork, increasing broil time to 8-12 min, flipping halfway through, until chicken is lightly charred and cooked through.**
