with Edamame, Red Onions and Roasted Potatoes
Ingredients: Russet potato • Organic chicken breast • Sweet bell pepper • Red onion • BBQ sauce (mustard) (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) • Edamame (soy) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Russet Potato
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Edamame
56 g
Applewood Smoke Spice
7 g
BBQ Sauce
4 tbsp
Mayonnaise
2 tbsp
Chipotle Sauce
2 tbsp
Red Onion
1 unit(s)
Oil
2.5 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the Applewood Smoke Spice. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until golden.
- Meanwhile, pat chicken dry with paper towels.
- To a foil-lined baking sheet, add chicken, remaining Applewood Smoke Spice and 1/2 tbsp (1 tbsp) oil. Season with salt, then toss to coat.
- Roast in the top of the oven for 10-12 min, until chicken is almost cooked through. (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.
- When hot, add 1 tbsp (2 tbsp) oil, then edamame, onions and peppers. Cover and cook for 5-6 min, carefully stirring often, until veggies are dark golden.
- 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 for 2-3 min, until cooked through.**
- In a small bowl, stir together mayo and chipotle sauce.
- Divide chicken, veggies and potatoes between plates.
- Serve chipotle mayo alongside for dipping.
840
kcal
Calories
38
g
Fat
5
g
Saturated Fat
77
g
Carbohydrate
25
g
Sugar
7
g
Dietary Fiber
49
g
Protein
135
mg
Cholesterol
920
mg
Sodium
0
g
Trans Fat
2100
mg
Potassium
150
mg
Calcium
5
mg
Iron
