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!
Allergens
Utensils
Tags
Chicken Breasts
1 unit(s)
BBQ Seasoning
1 tbsp
Corn Kernels
113 g
Ranch Dressing
1 unit(s)
Yellow Potato
1 tbsp
Garlic Salt
0.5 tsp
Green Onion
1 unit(s)
Oil
2 tbsp
Salt
0.125 tsp
Unsalted Butter
1 tbsp
Pepper
0.125 tsp
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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, 25-28 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 middle of 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. Set aside.
Slice chicken. Divide chicken, corn and potatoes between plates. Drizzle some ranch mix over corn, then sprinkle with remaining green onions. Serve with remaining ranch mix on the side.
970
kcal
Calories
55
g
Fat
10
g
Saturated Fat
49
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
68
g
Protein
219
mg
Cholesterol
1410
mg
Sodium
