• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove brown spots from potatoes, then cut into 1/2-inch pieces.
• To an unlined baking sheet, toss together potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.

• Meanwhile, heat a small pot over medium.
• When the pot is hot, add blueberry jam. Cook for 1-2 min, stirring constantly, until jam starts to melt.
• Add half the vinegar and BBQ sauce. Cook for 1-2 min, stirring often, until sauce is smooth and jam has fully melted.
• Season with salt and pepper.
• Remove from heat, then set aside.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining Smoked Paprika-Garlic Blend.
• When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
• Pan-fry for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.) 

• To a parchment-lined baking sheet, transfer chicken. 
• Roast in the top of the oven 10-12 min, until cooked through.**
• Transfer to a cutting board for 3-5 min, to rest.

• When chicken and potatoes are almost done, to a large bowl, add remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk until sugar dissolves.

• Add spring mix to the bowl with vinaigrette, then toss to coat.
• Thinly slice chicken.
• Divide chicken, roasted potatoes and salad between plates.
• Spoon blueberry-BBQ sauce over chicken.
• Sprinkle salad topping mix over salad.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.