Smart BBQ Chicken Plate
with Loaded Sweet Potatoes and Salad
Tonight, everyone's favourite BBQ plate gets the carb smart treatment! Chicken thighs are covered in smoky-sweet Southwest spices and BBQ sauce, while the classic loaded baked potato is revamped with sweet potato and caramelized onions.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Chicken thighs • Sweet potato • Baby tomatoes • Yellow onion • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
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
1 unit(s)
Sweet Potato
113 g
Baby Tomatoes
1 unit(s)
Yellow Onion
56 g
Baby Spinach
2 unit(s)
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Wheat, Crustaceans, Soy, Tree nuts, Egg, Sulphites, Milk, Sesame, Fish, Gluten, Mustard)
1 tbsp
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
1 tsp
Sugar*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Halve sweet potato lengthwise.
- Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Arrange sweet potatoes on one side of the baking sheet, cut-side down.
- Roast in the bottom of the oven until tender, 23-25 min. (NOTE: You will add chicken to the same baking sheet after 15 min.)
- When sweet potatoes are almost done, flip cut-side up, then sprinkle with cheese.
- Return to the bottom of the oven until cheese melts, 2-3 min.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Peel, then cut yellow onion into 1/4-inch slices.
- Pat chicken dry with paper towels, then season with Southwest Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Pan-fry until golden, 2-3 min per side, then transfer chicken to the other side of the baking sheet with sweet potatoes.
- Brush 1 tbsp (2 tbsp) BBQ sauce over chicken thighs.
- Roast in the bottom of the oven until cooked through, 8-10 min.**
- Carefully wipe the pan clean.
- When chicken is done, transfer to a plate. Cover loosely with foil and set aside to rest, 2-3 min.
- Meanwhile, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then yellow onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Remove from heat, then stir in half the vinegar. Set aside.
- Meanwhile, combine remaining vinegar and 1/2 tbsp (1 tbsp) oil in a large bowl.
- Add spinach and tomatoes. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide chicken, salad and sweet potatoes between plates.
- Top sweet potatoes with caramelized onions, sour cream and green onions.
- Serve remaining BBQ sauce on the side, if desired.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the pork chops.**
