Smoky Dry-Rub Organic Chicken Breasts
with Corn, Roasted Potatoes and Ranch Dressing- Mustard
- Egg
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Mustard
- Triticale
Ingredients: Yellow potato • Chicken breast • Thaw-friendly corn (corn, modified vinegar) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • 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) • Green onion.
Ingredients
2 unit(s)
Organic Chicken Breast
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
113 g
Corn Kernels
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Tree nuts, Sesame, Soy, Sulphites, Wheat, Fish, Mustard)
350 g
Yellow Potato
2 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)
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch-thick rounds.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the top of the oven for 24-25 min, until tender.
- While potatoes roast, pat chicken dry with paper towels.
- In a medium bowl, combine chicken, Applewood Smoke Spice, remaining garlic salt and 1 tbsp (2 tbsp) oil. Toss to coat.
- On another unlined baking sheet, arrange chicken in a single layer.
- Roast in the middle of the oven for 18-21 min, flipping halfway through, until cooked through.**
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add corn, peppers and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Meanwhile, thinly slice green onion.
- In a small bowl, stir together ranch and half the green onions. Season with salt and pepper.
- Slice chicken.
- Divide chicken, veggies and potatoes between plates.
- Drizzle some ranch dressing over veggies, then sprinkle with remaining green onions.
- Serve with remaining ranch dressing on the side.
