with Roast Potatoes and Pineapple Salsa
Grilled honey-mustard chicken breasts with golden roasted potatoes and a fresh pineapple and tomato salsa is a sweet and savoury delight that the whole family will love! Brighten up your summer with this hearty and delicious meal. Ingredients: Russet potato • Chicken breast • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • BBQ sauce (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) (mustard) • Limes • Mayonnaise (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) (mustard, egg) • Shallot • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Green onion.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Russet Potato
3 unit(s)
Diced Pineapple Cup
1 unit(s)
Tomato
1 unit(s)
Shallot
1 unit(s)
Lime
1 unit(s)
Green Onion
1 unit(s)
BBQ Sauce
4 tbsp
Mayonnaise
4 tbsp
Whole Grain Mustard
1 tbsp
Zesty Garlic Blend
7 g
Sugar
0.5 tsp
Oil
2.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 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 and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat.
- Roast wedges in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then finely chop shallot.
- Thinly slice green onion.
- Zest, then juice lime.
- Over a medium bowl, drain pineapples, reserving 2 tbsp (4 tbsp) of juice.
- To the same bowl, add half the mustard and half the BBQ sauce. Stir to combine.
- In a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) oil. Add shallots, then set aside.
- On a plate, pat chicken dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend. Brush BBQ-mustard sauce all over pork, then drizzle 1/2 tbsp (1 tbsp) oil over both sides.
- Gather together pork, a clean plate and grilling tools, then head out to grill!
- To one side of the grill, add pork. Reduce heat to medium, close lid and grill for 5-7 min per side, until chicken is cooked through.**
- Transfer chicken to the clean plate.
- To the bowl with shallot dressing, add pineapples, tomatoes and green onions. Season with pepper.
- In a small bowl, combine mayo, remaining BBQ sauce and remaining mustard.
- Thinly slice pork.
- Divide chicken and potatoes between plates. Top chicken with pineapple salsa.
- Serve dipping sauce alongside potatoes.
If you've opted to get chicken breasts, season in the same way recipe instructs you to season pork chops, then increase grilling time to 5-7 min per side.**
990
kcal
Calories
45
g
Fat
6
g
Saturated Fat
101
g
Carbohydrate
29
g
Sugar
8
g
Dietary Fiber
49
g
Protein
150
mg
Cholesterol
1130
mg
Sodium
0.1
g
Trans Fat
2500
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
