with Sweet Potato Wedges and Ranch
Sweet and smoky = delicious! Our addictive BBQ seasoning and sweet chili sauce make a sticky glaze for tender chicken. Dip the chicken and wedges in creamy, dreamy ranch!
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Sweet Potato
2 unit
Baby Tomatoes
113 g
Spring Mix
56 g
Ranch Dressing
4 tbsp
White Wine Vinegar
1 tbsp
BBQ Seasoning
2 tbsp
Sweet Chili Sauce
4 tbsp
Sugar
0.25 tsp
Oil
2.5 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Transfer to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Arrange in a single layer.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, remaining BBQ Seasoning and 1/2 tbsp (1 tbsp) oil to the same large bowl (from step 1).
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add chicken. Pan-fry, flipping occasionally, until golden-brown and cooked through, 6-8 min.**
- Remove from heat, then add sweet chili sauce. Toss to coat.
- Cover to keep warm.
- Meanwhile, halve tomatoes.
- Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl.
- Season with salt and pepper, then whisk to combine.
- Add spring mix and tomatoes, then toss to combine.
- Divide chicken, sweet potato wedges and salad between plates. Spoon any sauce from the pan over chicken.
- Serve ranch dressing alongside for dipping.
730
kcal
Calories
34
g
Fat
5
g
Saturated Fat
61
g
Carbohydrate
27
g
Sugar
7
g
Dietary Fiber
43
g
Protein
135
mg
Cholesterol
1420
mg
Sodium
0.1
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
3
mg
Iron
with Cashews and Indian-Style Pilaf
