with Roasted Potatoes and Spring Mix
Ingredients: Yellow potato • Organic chicken breast • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Yellow Potato
350 g
Spring Mix
56 g
Salad Topping Mix
28 g
BBQ Sauce
4 tbsp
Blueberry Jam
2 unit(s)
White Wine Vinegar
1 tbsp
Smoked Paprika-Garlic Blend
6 g
Oil*
2.5 tbsp
Sugar*
0.5 tsp
Pepper*
0.25 tsp
Salt*
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To an unlined baking sheet, toss together potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, heat a small pot over medium.
- When the pot is hot, add blueberry jam. Cook for 1-2 min, stirring constantly, until jam starts to melt.
- Add half the vinegar and BBQ sauce. Cook for 1-2 min, stirring often, until sauce is smooth and jam has fully melted.
- Season with salt and pepper.
- Remove from heat, then set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining Smoked Paprika-Garlic Blend.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Pan-fry for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the top of the oven for 10-12 min, until cooked through.**
- Transfer to a cutting board to rest for 3-5 min.
- To a large bowl, add remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk until sugar dissolves.
- To the bowl with vinaigrette, add spring mix, then toss to coat.
- Thinly slice chicken.
- Divide chicken, roasted potatoes and salad between plates.
- Spoon blueberry-BBQ sauce over top of chicken.
- Sprinkle salad topping mix over top of salad.
690
kcal
Calories
26
g
Fat
3.5
g
Saturated Fat
70
g
Carbohydrate
34
g
Sugar
6
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
680
mg
Sodium
0
g
Trans Fat
1600
mg
Potassium
75
mg
Calcium
4
mg
Iron
