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Sticky BBQ-Spiced Chicken

Sticky BBQ-Spiced Chicken

with Potato Wedges and Ranch

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Sweet and smoky = delicious! Our addictive BBQ seasoning and sweet chili sauce make a sticky glaze for tender chicken. Dip the chicken and potato wedges in creamy, dreamy ranch!

Tags:SpicyQuick PrepEasy Clean-up
Allergens:EggMilkSulphites

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Tenders

460 g

Russet Potato

80 g

Roma Tomato

56 g

Spring Mix

4 tbsp

Ranch Dressing

(ContainsEgg, Milk)

1 tbsp

White Wine Vinegar

(ContainsSulphites)

2 tbsp

BBQ Seasoning

(ContainsSulphites)

4 tbsp

Sweet Chili Sauce

Not included in your delivery

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat41 g
Saturated Fat4.5 g
Carbohydrate66 g
Sugar20 g
Dietary Fiber5 g
Protein42 g
Cholesterol115 mg
Sodium1360 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat. Transfer potatoes to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Arrange in a single layer. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to the same large bowl (from step 1). Season with salt and pepper, then toss to coat.

3

Heat a large non-stick pan over medium-high heat. When hot, add chicken. Pan-fry until chicken is golden-brown and cooked through, 3-4 min per side.** Remove the pan from heat, then add sweet chili sauce. Toss to coat. Cover to keep warm.

4

Meanwhile, cut tomato into 1/2-inch pieces. Add vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.

5

Divide chicken, potato wedges and salad between plates. Spoon any sauce from the pan over chicken. Serve ranch dressing alongside for dipping.