• Cut potatoes into 1/2-inch pieces.
• Add potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to an unlined 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, 16-18 min.

• Meanwhile, heat a small pot over medium heat.
• When the pot is hot, add blueberry jam. Cook, stirring constantly, until jam starts to melt, 1-2 min. 
• Add BBQ sauce. Cook, stirring often, until sauce is smooth and jam has fully melted, 1-2 min. 
• Season with salt and pepper.
• Remove from heat, then set aside.

• Heat a large non-stick pan over medium-high heat.
• While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining BBQ Seasoning.
• When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
• Pan-fry until golden-brown, 1-2 min per side. (NOTE: Chicken will finish cooking in step 4.) 

• Transfer chicken to a parchment-lined baking sheet. 
• Roast in the top of the oven until cooked through, 10-12 min.**
• Transfer to a cutting board to rest, 3-5 min.

• When chicken and potatoes are almost done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl.
• Season with salt and pepper, then whisk until sugar dissolves.
• Add spring mix to the bowl with vinaigrette, then toss to coat.

• Thinly slice chicken.
• Divide chicken, roasted potatoes and salad between plates.
• Spoon blueberry-BBQ sauce over chicken.
• Sprinkle salad topping mix over salad.

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.