BBQ-Glazed Chicken Breasts
with Roasted Potatoes & Sweet Cider Veggies
Cooking time
25 minutes
Servings
4
Calories
410 /serving
With strips of roasted vegetables and slices of finger-licking chicken, this high-touch supper brings everyone to a happy place. Make the most of the backyard barbecue before fall sets in by putting juicy chicken breasts on to grill and brushing them with deep-bodied BBQ sauce for a sticky finish. Meanwhile, veggies go into the oven: golden-crisped potatoes in hickory-smoked seasonings, along with carrots and green beans that get a finishing shower of cider vinaigrette.
We will send you:
- 4 Chicken breasts
- 900g Baby potatoes
- 300g Nantes carrots
- 300g Green beans
- 1 Scallion
- 60ml BBQ sauce
- 45ml Sweet Cider vinaigrette
- 14g Sweet & Savoury Hickory spices (spices, brown sugar, salt, vinegar powder, smoked hickory flavour, onion, garlic)
Contains: Mustard
You will need:
BBQ (or grill pan)
Oil
2 Sheet pans
Parchment paper
Salt & pepper (S&P)
Basting brush
Total Fat
10 g
Saturated Fat
2 g
Sodium
610 mg
Total Carb
59 g
Sugars
17 g
Protein
26 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, halve the carrots lengthwise (quarter if large). Remove the stem ends of the green beans. Thinly slice the scallion crosswise.
Roast the vegetables
On a second lined sheet pan, toss the carrots with a drizzle of oil, ½ the remaining spices and S&P. Roast, 10 to 12 min., until partially cooked. Remove from the oven, flip and add the green beans, a drizzle of oil and S&P; toss well. Roast, 5 to 8 min., until the vegetables are lightly browned and tender.
Grill the chicken
Meanwhile, reduce the BBQ heat to medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, brushing with the BBQ sauce, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Dress the vegetables
Meanwhile, in a large bowl, combine the carrots, green beans, ⅔ of the scallion, the vinaigrette and S&P.
Plate your dish
Divide the chicken, potatoes and vegetables between your plates. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
