with BBQ Potato Coins and Tomato Side Salad
Did someone say wing night? Our sweet, spicy and sticky sauce combines two great wing flavours: chili-garlic and BBQ honey! Ingredients: Yellow potato • Chicken breast • Baby tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Honey • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Yellow Potato
350 g
Baby Tomatoes
113 g
Ranch Dressing
4 tbsp
Chili-Garlic Sauce
1 tbsp
Honey
2 unit(s)
BBQ Seasoning
9 g
White Wine Vinegar
1 tbsp
Spring Mix
56 g
Oil
2.5 tbsp
Sugar
0.25 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Cut potatoes into 1/4-inch coins.
- To a parchment-lined baking sheet, add potatoes, 1/2 tbsp (1 tbsp) BBQ Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Arrange in a single layer. (TIP: Don't overcrowd the potatoes! If they don't fit in a single layer without overlapping, divide them between two baking sheets.)
- Roast in the middle of the oven for 20-22 min, flipping halfway through, until tender and golden.
- Meanwhile, halve tomatoes.
- To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes, then toss to coat. Set aside.
- In a small microwavable bowl, combine honey and 1/2 tsp (1 tsp) BBQ Seasoning.
- Microwave for 10-30 sec, until warm. Stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Cut chicken into 1-inch wide strips. Season with salt, pepper and remaining BBQ Seasoning.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden-brown.
- Transfer to an unlined baking sheet.
- Roast in the top of the oven for 6-8 min, until cooked through.**
- Add spring mix to the bowl with marinated tomatoes, then toss to combine.
- Divide chicken, potato coins and salad between plates.
- Drizzle BBQ-honey sauce over chicken. Top with chili-garlic sauce, if you like.
- Serve ranch dressing alongside for dipping.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.
660
kcal
Calories
32
g
Fat
4.5
g
Saturated Fat
40
g
Carbohydrate
18
g
Sugar
5
g
Dietary Fiber
43
g
Protein
130
mg
Cholesterol
840
mg
Sodium
0.1
g
Trans Fat
1550
mg
Potassium
50
mg
Calcium
3
mg
Iron
with Beyond Meat®, Zucchini and Carrots
