Caramelized BBQ Chicken Breasts
with Succotash and Roasted Potatoes
The key to sticky sweet chicken is BBQ sauce that caramelizes perfectly under the broiler! Roasted potatoes and succotash turn this meal into a southern-inspired delight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
460 g
Russet Potato
160 g
Sweet Bell Pepper
56 g
Edamame
(Contains Soy)
1 tbsp
BBQ Seasoning
(Contains Sulphites)
4 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
113 g
Red Onion
Not included in your delivery
2.5 tbsp
Oil*
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. Cut potatoes into 1/2-inch wedges. Add potatoes, half the BBQ Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-28 min.
Meanwhile, pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt, then toss to coat. Roast in the top of the oven until chicken is almost cooked through, 10-12 min. (NOTE: The chicken will finish cooking in step 5.)
Meanwhile, core then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then edamame, onion and peppers. Cover and cook, carefully stirring often, until veggies are dark golden-brown, 5-6 min. Season with salt and pepper.
When chicken is almost cooked through, carefully remove the baking sheet from the oven, then spoon BBQ sauce over tops of chicken. Turn the broiler to high. Broil chicken in the middle of the oven until cooked through, 2-3 min.**
Stir together mayo and chipotle sauce in a small bowl. Divide chicken, succotash and potatoes between plates. Serve chipotle mayo alongside for dipping.
