Sticky-Sweet BBQ Chicken Breasts
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Sticky-Sweet BBQ Chicken Breasts

Sticky-Sweet BBQ Chicken Breasts

with Sweet Potato Wedges and Ranch

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


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

Chicken Breasts

2 unit

Sweet Potato

113 g

Baby Tomatoes

56 g

Spring Mix

4 tbsp

Ranch Dressing

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

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

4 tbsp

Sweet Chili Sauce

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

Not included in your delivery

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate61 g
Sugar27 g
Dietary Fiber7 g
Protein43 g
Cholesterol135 mg
Sodium1420 mg
Trans Fat0.1 g
Potassium1500 mg
Calcium100 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
Large Bowl
Measuring Spoons
Large Non-Stick Pan


Roast sweet potato wedges
  • Cut sweet potatoes into 1/2-inch wedges.
  • Add sweet potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
  • Transfer to a parchment-lined 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, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Prep chicken
  • Meanwhile, cut chicken into 1-inch wide strips, then pat dry with paper towels.
  • Add chicken, remaining BBQ Seasoning and 1/2 tbsp (1 tbsp) oil to the same large bowl (from step 1).
  • Season with salt and pepper, then toss to coat.
Pan-fry and glaze chicken
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add chicken. Pan-fry, flipping occasionally, until golden-brown and cooked through, 6-8 min.** 
  • Remove from heat, then add sweet chili sauce. Toss to coat.
  • Cover to keep warm.
Make salad
  • Meanwhile, halve tomatoes.
  • Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl.
  • Season with salt and pepper, then whisk to combine.
  • Add spring mix and tomatoes, then toss to combine.
Finish and serve
  • Divide chicken, sweet potato wedges and salad between plates. Spoon any sauce from the pan over chicken.
  • Serve ranch dressing alongside for dipping.

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.

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