Southern Chicken Breast
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Southern Chicken Breast

Southern Chicken Breast

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

Deliciously seared pork chops are a match made in heaven for creamy, buttery corn and a zingy white BBQ sauce. This Southern-style BBQ sauce is mayo-based with a kick of horseradish!

Family Friendly
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

113 g

Corn Kernels

300 g

Yellow Potato

1 tsp

Cracked Black Pepper

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

7 g


1 tbsp

Creamy Horseradish Sauce

(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)

Not included in your delivery

¼ tsp


0.13 tsp


0.13 tsp


1.5 tbsp


1 tbsp

Unsalted Butter*


Nutrition Values

Calories670 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate45 g
Sugar6 g
Dietary Fiber5 g
Protein45 g
Cholesterol155 mg
Sodium450 mg
Trans Fat0.4 g
Potassium1600 mg
Calcium50 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Silicone Brush


Roast potatoes
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Arrange potatoes in a single layer.
  • Roast in the middle of the oven until tender and golden-brown, 25-28 min.
Make white BBQ sauce
  • Meanwhile, whisk together mayo, Dijon, creamy horseradish sauce, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside.
  • Roughly chop parsley.
Cook pork
  • Pat pork dry with paper towels, then season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.**
Finish pork
  • When pork is cooked through, remove the pan from heat, then transfer pork to a plate.
  • Brush half the white BBQ sauce over top.
  • Cover to keep warm.
  • Carefully wipe the pan clean.
Cook corn
  • Drain and rinse corn, then pat dry with paper towels.
  • Heat the same pan over medium-high.
  • When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec.
  • Add garlic puree and half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn is warmed through, 2-3 min.
  • Season with salt and pepper.
  • Stir in half the parsley.
Finish and serve
  • Slice pork.
  • Divide pork, corn and potatoes between plates.
  • Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.