BBQ Pork Ribs, Chicken Breasts and Chipotle Potatoes
with Tomato and Charred Corn Salad
On your plate tonight, hearty chicken breast and tender BBQ pork ribs are paired with feta, roasted potatoes and onions, along with a sweet and smoky chipotle mayo drizzle! A mixed green salad with juicy baby tomatoes, charred corn and ranch adds even more bold personality to the meal.
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.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains Mustard)
2 unit
Chicken Breasts
350 g
Yellow Potato
56 g
Corn Kernels
113 g
Red Onion
56 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
95 g
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut onion into 1/2-inch slices.Cut potatoes into 1/2-inch wedges.Add potatoes, onions, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
Meanwhile, remove ribs from packaging, reserving BBQ sauce in a small bowl. Cut rack of ribs in half, then season with salt and pepper.Arrange on a foil-lined baking sheet. Brush BBQ sauce all over ribs.Roast in the middle of the oven until warmed through, 12-14 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then half the corn (use all for 4 ppl). Cook, stirring occasionally, until lightly charred, 4-5 min. Season with salt and pepper.Remove from heat.Transfer to a plate to cool.
Pat chicken dry with paper towels. Season with salt and pepper.Reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a cutting board to rest.Meanwhile, add mayo, chipotle sauce, remaining garlic salt and 1 tbsp (2 tbsp) water to another small bowl. Season with pepper, then stir to combine.
Cut tomatoes into 1/4-inch pieces.Add ranch dressing, spring mix, tomatoes and corn to a large bowl. Season with salt and pepper, then toss to combine.
Thinly slice chicken. Divide BBQ pork ribs, chicken, potato wedges and charred corn salad between plates.Drizzle chipotle mayo over potatoes, then sprinkle with feta.
