with Peppers and Creamy Potato Salad
Sweet and smoky chicken is everything we want for hot summer days! Our twist on a classic potato side dish takes the spuds to the grill before mixing in a creamy dressing with a hint of sweetness. Ingredients: Russet potato • Chicken tenders • Sweet bell pepper • 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) • Maple syrup • 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) • Chives • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Chipotle powder.
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Chipotle Powder
1 g
Maple Syrup
2 tbsp
Russet Potato
2 unit(s)
Mayonnaise
4 tbsp
Whole Grain Mustard
1 tbsp
Chives
7 g
Sweet Bell Pepper
1 unit(s)
Applewood Smoke Spice
7 g
Oil
1.33 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
2 tsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F).
- Core, then halve pepper.
- Remove any brown spots from potatoes, then halve lengthwise (quarter if potatoes are large). To a medium bowl, add potatoes, peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper and toss to combine.
- On one side of the grill, arrange potatoes. Close lid and grill for 16-20 min, flipping occasionally, until tender. (TIP: If potatoes char too much, move to a cool part of the grill!)
- Once tender, transfer potatoes to a plate.
- To the other side of the grill, add peppers. Close lid and grill for 4-5 min, flipping occasionally, until tender.
- Once tender, return peppers to the same bowl, then set aside in the fridge.
- Meanwhile, thinly slice chives.
- To a large bowl, add mayo, mustard and 2 tsp (4 tsp) sugar. Whisk to combine. Season with salt and pepper.
- To the bowl, add half the chives, then stir to combine. Set aside in the fridge.
- To a small bowl, add maple syrup and 1/2 tsp (1 tsp) chipotle powder. Stir to combine.
- Pat chicken dry with paper towels, then season with Applewood Smoke Spice, salt and pepper. Brush chicken with 1 tsp (2 tsp) oil.
- Add chicken to the grill, then close lid and grill for 2-4 min per side, until chicken is cooked through.**
- Once cooked through, brush maple-chipotle sauce over the chicken. Cook until sauce thickens slightly, 30 sec. Flip chicken and repeat on the other side.
- Transfer chicken to a plate and cover to keep warm.
- Cut potatoes into 1-inch pieces.
- Cut peppers into 1/2-inch pieces.
- To the bowl with chive dressing, add potatoes and peppers, then stir to combine.
- Slice grilled chicken.
- Divide creamy potato salad and chicken between plates.
- Sprinkle remaining chives over chicken.
780
kcal
Calories
37
g
Fat
5
g
Saturated Fat
67
g
Carbohydrate
23
g
Sugar
5
g
Dietary Fiber
45
g
Protein
150
mg
Cholesterol
700
mg
Sodium
0.1
g
Trans Fat
1800
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
