BBQ-Style Chicken Dinner
with Potatoes and Sugar Snap Peas
If you're craving some BBQ but it's just a bit too wintery outside to fire up the grill, we've got you covered! This dish delivers all the joys of that backyard BBQ sesh we're all longing for, but it all happens in the kitchen in under 30 minutes!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 cs
Mélange d'épices Sud-Ouest
(Peut contenir Arachides, Sulfites, Sésame, Triticale, Lait, Noix, Moutarde, Blé, Soya)
4 cs
Sauce BBQ
113 g
Pois sucrés
300 g
Pomme de terre à chair jaune
2 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
1 pièce(s)
Carotte
Pas inclus dans votre livraison
¼ cc
Sel*
0.13 cc
Poivre*
¼ cc
Sucre*
1.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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.
- Meanwhile, trim snap peas.
- Peel, then cut carrot into 1/4-inch coins.
- 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.
- Transfer chicken to a foil-lined baking sheet, then brush with half the BBQ sauce.
- Bake chicken in the middle of the oven until cooked through, 8-10 min.**
- Carefully wipe the pan clean.
- Meanwhile, heat the same pan over medium.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add snap peas. Cook, stirring occasionally, until veggies are tender, 3-4 min.
- When potatoes are done, combine mayo, garlic puree and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl.
- Add potatoes. Season with salt and pepper, then stir to combine.
- . Divide chicken, veggies and potato salad between plates
- Serve remaining BBQ sauce on the side for dipping.