with Charred Corn and Ranch Dressing
Ingredients: Russet potato • Chicken breast • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 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) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Green onion.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
BBQ Sauce
4 tbsp
Corn Kernels
113 g
Green Onion
2 unit(s)
Ranch Dressing
4 tbsp
Russet Potato
2 unit(s)
Smoked Paprika-Garlic Blend
6 g
Sweet Bell Pepper
1 unit(s)
Pepper*
0.25 tsp
Oil*
2.5 tbsp
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 wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- To a foil-lined baking sheet add chicken, Smoked Paprika-Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 14-16 min, until chicken is almost cooked through. (NOTE: Chicken will finish cooking in step 4.)
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add corn, peppers, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water. Cover with a lid. Cook for 5-6 min, carefully swirling the pan often, until veggies are dark golden.
- Season with salt and pepper.
- When the chicken is almost cooked through and potatoes are out of the oven, turn the oven broiler to high.
- While the broiler preheats, brush half the BBQ sauce over chicken.
- Broil chicken in the middle of the oven for 4-5 min, until cooked through.**
- Meanwhile, thinly slice green onions.
- To a small bowl, add ranch dressing and half the green onions. Season with salt and pepper, then stir to combine.
- Slice chicken, if you like.
- Divide chicken, charred veggies and potato wedges between plates.
- Spoon ranch dressing over veggies and chicken. Sprinkle remaining green onions over top.
- Serve remaining BBQ sauce on the side for dipping.
790
kcal
Calories
32
g
Fat
4.5
g
Saturated Fat
80
g
Carbohydrate
23
g
Sugar
7
g
Dietary Fiber
47
g
Protein
130
mg
Cholesterol
840
mg
Sodium
0.1
g
Trans Fat
2150
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
