BBQ-Rubbed Chicken
with Roasted Veggie Salad and Pepitas
Sweet and smoky BBQ chicken is the perfect topper for a hearty roasted sweet potato and spinach salad. This dish is ideal for tonight's dinner, but will taste just as good for tomorrow's lunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
340 g
Sweet Potato
113 g
Baby Spinach
113 g
Red Onion
28 g
Pepitas
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
3.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut onion into 1-inch pieces. Peel sweet potatoes, if desired, then cut into 1/2-inch pieces. Add sweet potatoes, onions and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, pepper and half the BBQ Seasoning, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.
Meanwhile, heat a large non-stick medium heat. Add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pepitas to a plate.
Pat chicken dry with paper towels. Season with salt and remaining BBQ Seasoning. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the top of the oven until chicken is cooked through, 9-12 min.**
Meanwhile, add mayo, Dill-Garlic Spice Blend and 1 tsp water (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
When roasted veggies are done, add vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add roasted veggies and spinach, then toss to combine.
Thinly slice chicken. Divide salad between plates, then top with chicken. Spoon dill sauce over chicken, then sprinkle pepitas over top.
