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Smart BBQ-Spiced Chicken
with Warm Potato Salad and Green Onion Sour Cream
A warm dill pickle potato salad with green beans and juicy, BBQ-seasoned chicken tenders will have you channeling summer vibes at your dinner table tonight!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
1 tbsp
BBQ Seasoning
(Contains Sulphites)
360 g
Red Potato
170 g
Green Beans
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
1 unit
Green Onion
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut potatoes into 1-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 almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 4.)
Meanwhile, trim green beans, then cut into 1-inch pieces. Drain pickles, reserving pickle juice, then finely chop. Thinly slice green onions. Add 1 tbsp green onions (dbl for 4 ppl) and sour cream to a small bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, BBQ Seasoning and half the garlic salt. When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook until golden-brown and cooked through, 3-4 min per side.**
After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min. Drain and return potatoes and green beans to the same pot, off heat.
Add pickles, mustard, reserved pickle juice, mayo, remaining green onions and remaining garlic salt to the pot with potatoes and green beans. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp sugar [dbl for 4 ppl], if desired.)
Divide chicken and potato salad between plates. Dollop green onion sour cream over chicken.
