Grilled Chicken with Sweet Corn-and-Jalapeño Relish

Name: Grilled Chicken with Sweet Corn-and-Jalapeño Relish and Farmstand Veggies
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Chicken Breasts; 1 unit(s) Corn on the Cob; 400 g Red Potato; 3 unit(s) Mini Sweet Pepper; 113 g Sugar Snap Peas; 1 unit(s) Shallot; 1 unit(s) Jalapeño; ¼ cup Feta Cheese, crumbled; 2 tbsp Apricot Spread; 1 tbsp Whole Grain Mustard; 1 tbsp Zesty Garlic Blend; 1 tbsp White Wine Vinegar; 2 tbsp Garlic Spread; 2 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

and Farmstand Veggies

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This meal is a heaping serving of summer's bounty. Spicy DIY relish with sweet corn pairs beautifully with farmstand staples like baby potatoes and sweet mini peppers to make this chicken dinner a real winner!

Ingredients: Red potato • Chicken breast • Sugar snap peas • Corn • Sweet bell pepper • Shallot • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

New

Allergens:

Milk

•Mustard

•Sulphites

•Soy

The quantities provided above are averages only.

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

Preparation Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Corn on the Cob

400 g

Red Potato

3 unit(s)

Mini Sweet Pepper

113 g

Sugar Snap Peas

1 unit(s)

Shallot

1 unit(s)

Jalapeño

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

2 tbsp

Apricot Spread

(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May contain traces of: Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)

1 tbsp

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)

1 tbsp

White Wine Vinegar

(May contain traces of: Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

2 tbsp

Garlic Spread

(Contains: Soy May contain traces of: Milk, Soy, Sulphites)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories760 kcal

Fat34 g

Saturated Fat8 g

Carbohydrate65 g

Sugar20 g

Dietary Fiber8 g

Protein49 g

Cholesterol135 mg

Sodium1020 mg

Trans Fat0.1 g

Potassium1950 mg

Calcium150 mg

Iron4.5 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

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Bowl

•Aluminum Foil

Cooking Steps

PDF

Cut potatoes into 1/2-inch thick wedges.
Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-26 min.
Meanwhile, trim sugar snap peas.
Core, then halve mini peppers.
Husk corn, then halve crosswise.

Peel, then dice half the shallot into 1/8-inch pieces. Cut the remaining half into 1/4-inch thick slices.
Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Add vinegar, apricot spread, mustard, diced shallot, half the garlic spread and 1 tbsp (2 tbsp) water to a small pot. Bring to a simmer over high. Cook, stirring often, until relish base has thickened slightly and shallots have softened, 2-4 min.

Add sugar snap peas, mini peppers, remaining shallots and remaining garlic spread to a medium bowl. Season with salt and pepper. Stir to combine.
Arrange veggie mixture on one side of a 18x12-inch piece of aluminum foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 ppl.)
Pat chicken dry with paper towels. Add chicken, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to same bowl. Season with salt and pepper. Toss to coat.

Add chicken to one side of the grill.
Reduce heat to medium. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
Add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
Place veggie pouch on grill. Close lid and grill until veggies are tender-crisp, 7-9 min.

Once cooked, transfer all grilled items to a clean baking sheet to rest for 3-4 min.
Once cool enough to handle, place corn cut-sides down on a cutting board. Moving the knife along the cob in a downward motion, shaving corn kernels off.
Add corn and jalapeños to relish base. Season with salt and pepper. Stir to mix.