with Charred Corn and Ranch Dressing
Here's the perfect summer throwback meal! We've got you covered with BBQ-rubbed chicken, corn and golden roasted potatoes. You'll never want butter on corn again after you try it with this chive ranch!
Allergens
Utensils
Tags
Chicken Breasts
2 unit
BBQ Sauce
4 tbsp
Canned Corn
0.5 can
Chives
7 g
Ranch Dressing
4 tbsp
Russet Potato
460 g
Smoked Paprika-Garlic Blend
1 tbsp
Sweet Bell Pepper
160 g
Oil
2.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the top of the oven until tender and golden-brown, 25-28 min.
While potatoes roast, pat chicken dry with paper towels. Add chicken, Smoked Paprika-Garlic Blend and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until chicken is almost cooked through, 14-16 min. (NOTE: The chicken will finish cooking in step 4.)
While chicken roasts, core, then cut pepper into 1/4-inch pieces. Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add half the corn (use all for 4 ppl), peppers, 1 tbsp oil and 1/2 tbsp water (dbl both for 4 ppl). Cover with a lid. Cook, carefully swirling the pan often, until veggies are dark golden-brown, 4-6 min. Season with salt and pepper.
When chicken is almost cooked through and potatoes are out of the oven, turn the oven broiler to high. While the broiler preheats, brush half the BBQ sauce over chicken. Broil chicken in the middle of the oven until cooked through, 4-5 min.**
While chicken broils, finely chop chives. Add ranch and half the chives to a small bowl. Season with salt and pepper, then stir to combine.
Slice chicken, if desired. Divide chicken, veggie mixture and potatoes between plates. Spoon ranch dressing over veggie mixture and chicken. Sprinkle remaining chives over top. Serve with remaining BBQ sauce on the side for dipping.
900
kcal
Calories
43
g
Fat
5
g
Saturated Fat
83
g
Carbohydrate
23
g
Sugar
7
g
Dietary Fiber
47
g
Protein
125
mg
Cholesterol
1000
mg
Sodium
