with Warm Potato Salad and Green Onion Sour Cream
This warm dill pickle potato salad with green beans is the perfect complement to our BBQ-seasoned juicy chicken tenders! Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Allergens
Utensils
Tags
Chicken Breast Tenders
340 g
BBQ Seasoning
1 tbsp
Red Potato
360 g
Green Beans
170 g
Dill Pickle, sliced
90 mL
Mayonnaise
2 tbsp
Whole Grain Mustard
1 tbsp
Garlic Salt
1 tsp
Green Onion
2 unit
Oil
0.5 tbsp
Pepper
0.125 tsp
Salt
0.063 tsp
Sour Cream
3 tbsp
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 3.)
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, half the garlic salt and BBQ Seasoning. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until chicken is cooked through, 8-10 min.**
Meanwhile, trim green beans, then cut into 1-inch pieces. After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min. Drain and return potatoes and green beans to the same pot, off heat.
Meanwhile, drain pickles, reserving pickle juice, then finely chop. Thinly slice green onions. Add 1 tbsp green onions (dbl for 4 ppl) and sour cream to a small bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
Add pickles, mustard, reserved pickle juice, mayo, half the green onions and remaining garlic salt to the pot with potatoes and green beans. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp sugar [dbl for 4 ppl], if desired.)
Divide chicken and potato salad between plates. Dollop green onion sour cream over chicken.
570
kcal
Calories
23
g
Fat
5
g
Saturated Fat
43
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
47
g
Protein
134
mg
Cholesterol
1540
mg
Sodium
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Sugar Snap Peas and Peppers
