In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blueberry BBQ chicken with warm Dijon-horseradish potato salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
Our chefs transform blueberries into a finger-licking BBQ glaze. We asked the chicken what it thinks about these flavors and it couldn't be happier.
In your bag
- 1 pound organic gold or red new potatoes
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket blueberry BBQ glaze (blueberries - ketchup - maple syrup - balsamic vinegar - Dijon mustard - chili powder)
- 3 ounces organic grape or cherry tomatoes
- 2 ounces organic shredded carrots
- 3 organic scallions
- Sunbasket Dijon-horseradish mayo (mayo - Dijon mustard - horseradish - dried dill)
Nutrition per serving
Calories 570, Total Fat 26g (33% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 580mg (25% DV), Total Carb. 60g (22% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 4g Added Sugars, 8% DV), Protein 26g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the potatoes
- Scrub the potatoes. Cut the potatoes in half; cut any large potatoes into quarters.
In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 12 to 14 minutes. Drain and transfer to a cutting board.
When cool enough to handle, transfer the potatoes to a large bowl. While the potatoes are cooking and cooling, start preparing the rest of the meal.
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned but not yet cooked through, 1 to 2 minutes per side. Drizzle or brush with some of the blueberry BBQ glaze, turn the chicken, and coat with the remaining glaze. Cook, turning frequently, until the chicken is browned and cooked through, 2 to 3 minutes per side for thighs, 3 to 5 minutes per side for breasts. Transfer to a plate. While the chicken is cooking, prepare the remaining ingredients.
Prep the remaining ingredients; finish the potato salad
- Cut the tomatoes into quarters.
- Coarsely chop the carrots.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the light and dark green parts separate. Set aside half the dark green parts for garnish.
To the bowl with the potatoes, add the tomatoes, carrots, Dijon-horseradish mayo, light parts and half the dark green parts of the scallions, and 1 tablespoon [2 TBL] water and stir to combine. Season to taste with salt and pepper.
Transfer the chicken and potato salad to individual plates, garnish with the remaining scallions, and serve.
- Scrub the potatoes.
- Time the cooking.
- Separate the light and dark green parts of the scallions.
- Assemble the potato salad.
- Garnish the dish with the scallions.