Grilled Chicken with Sweet Corn-and-Jalapeño Relish
and Farmstand Veggies
This meal is a heaping serving of summer's best bounty all on one plate! DIY relish with sweet corn and a plethora of farm stand staples like baby potatoes and sweet bell pepper make this chicken dinner a real winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Corn on the Cob
400 g
Red Potato
3 unit(s)
Mini Sweet Pepper
113 g
Sugar Snap Peas
1 unit(s)
Shallot
1 unit(s)
Jalapeño
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch thick wedges.
- Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil 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 tender and golden-brown, 22-26 min.
- Meanwhile, trim sugar snap peas.
- Core, then halve mini peppers.
- Husk corn, then halve crosswise.
- Peel, then dice half the shallot into 1/8-inch pieces. Cut the remaining half into 1/4-inch thick slices.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add vinegar, apricot spread, mustard, diced shallot, half the garlic spread and 1 tbsp (2 tbsp) water to a small pot. Bring to a simmer over high. Cook, stirring often, until base is slightly thickened and shallots have softened, 2-4 min.
- Add sugar snap peas, mini peppers, remaining shallots and remaining garlic spread to a medium bowl. Season with salt and pepper. Stir to combine.
- Arrange veggie mixture on one side of a 18x12-inch piece of aluminum foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 ppl.)
- Pat chicken dry with paper towels. Add chicken, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil) to same bowl. Season with salt and pepper. Toss to coat.
- Add chicken to one side of the grill.
- Reduce heat to medium. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
- Add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
- Place veggie pouch on grill. Close lid and grill until veggies are tender-crisp, 7-9 min.
- Once cooked, transfer all grilled items to a clean baking sheet to rest for 3-4 min.
- Once cool enough to handle, place corn cut-sides down on a cutting board. Moving the knife along the cob in a downward motion, shaving corn kernels off.
- Add corn and jalapeños to relish base. Season with salt and pepper. Stir to mix.
- Thinly slice chicken.
- Divide potatoes, chicken and veggies between plates.
- Sprinkle feta over veggies.
- Spoon relish over chicken.
