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Backyard BBQ-Style Chicken Dinner
with Sugar Snap Peas and Potato Salad
If you're craving some BBQ but you just don't feel like firing up the grill, we've got you covered! This dish delivers all the joys of that backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Thighs
1 tbsp
Southwest Spice Blend
4 tbsp
BBQ Sauce
(Contains Mustard)
113 g
Sugar Snap Peas
360 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Green Onion
1 tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Lemon
Not included in your delivery
2.5 tsp
Salt*
½ tsp
Pepper*
1.5 tbsp
Oil*
1 tbsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 475°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot. (use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
While potatoes cook, trim snap peas. Thinly slice green onions. Pat chicken dry with paper towels, then season with Southwest Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (TIP: It's okay if it doesn't cook all the way through at this step!) Remove pan from heat. Transfer chicken to a foil-lined baking sheet, then brush with half the BBQ sauce. Bake in the middle of the oven until cooked through, 8-10 min.** Carefully wipe pan clean.
While chicken cooks, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min.
When potatoes are done, zest, then juice half the lemon. Cut remaining lemon into wedges. Combine mayonnaise, Dijon, lemon zest, lemon juice and 1 tbsp sugar (dbl for 4 ppl) in a large bowl. Add potatoes, season with salt and pepper then toss to combine.
Thinly slice chicken. Divide chicken, snap peas and potato salad between plates. Sprinkle green onions over potato salad. Squeeze over a lemon wedge, if desired. Serve remaining BBQ sauce on the side, for dipping.
