with Corn and Ranch Dressing
Summer is perfect for a family BBQ! Enjoy BBQ-rubbed chicken, corn and golden roasted potatoes! You'll never want butter on corn again after you try it slathered in ranch dressing! Ingredients: Yellow potato • Chicken breast • Thaw-friendly corn (corn, modified vinegar) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Green onion • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
BBQ Seasoning
1 tbsp
Corn Kernels
113 g
Ranch Dressing
4 tbsp
Yellow Potato
350 g
Garlic Salt
1 tsp
Green Onion
1 unit(s)
Unsalted Butter
1 tbsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Cut potatoes into 1/4-inch thick rounds.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the top of the oven until tender, 24-25 min.
- While potatoes roast, pat chicken dry with paper towels.
- Combine chicken, BBQ seasoning, 1/4 tsp (1/2 tsp) garlic salt and 1 tbsp (2 tbsp) oil in a medium bowl. Toss to coat.
- Arrange chicken in a single layer on another unlined baking sheet.
- Roast in the middle of the oven, flipping halfway through, until cooked through, 18-21 min.**
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
- Add corn and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
- Meanwhile, thinly slice green onion.
- In a small bowl, stir together ranch and half the green onions. Season with salt and pepper.
- Slice chicken.
- Divide chicken, corn and potatoes between plates.
- Drizzle some ranch dressing over corn, then sprinkle with remaining green onions.
- Serve with remaining ranch dressing on the side.
710
kcal
Calories
37
g
Fat
8
g
Saturated Fat
50
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
45
g
Protein
150
mg
Cholesterol
1360
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
50
mg
Calcium
3
mg
Iron
