BBQ Chicken and Sweet Potato Salad for Dinner
with a Chicken Picnic Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, we’re conjuring up the flavors of summer. Chicken is coated in a hot honey and lime-spiked bbq sauce and then broiled (aka oven-barbecued) to caramelize and char slightly. The results are sticky-sweet and delicious--plus, you definitely won’t miss starting up the grill! On the side, there’s a warm veggie salad bursting with sweet potato, corn, and pepper. To top it all off: a spoonful of fresh salsa. The next day, everything is served over a bed of fluffy jasmine rice. No matter the weather, you’ll love this picnic-style lunch.
The Chicken Picnic Lunch nutrition information is as follows: Calories: 570, Fat: 18 g, Saturated Fat: 8 g, Carbohydrate: 68 g, Sugar: 16 g, Fiber: 4 g, Protein: 30 g, Cholesterol: 130 mg, Sodium: 290 mg. The nutrition facts panel below represents the nutrient values for the BBQ Chicken and Sweet Potato Salad for Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
½ cup
Jasmine Rice
13.4 ounce
Corn
1 unit
Long Green Pepper
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Red Onion
1 unit
Lime
4 tablespoon
BBQ Sauce
1.5 ounce
Hot Honey
20 ounce
Chicken Cutlets
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Bring 1 cup water and a large pinch of salt to a boil in a small, lidded pot. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.
Once boiling, add rice to pot. Cover, reduce heat to a simmer, and cook until rice is tender, about 15 minutes. Turn off heat and let stand, covered, until ready to pack lunch. Meanwhile, drain and rinse corn. Core, deseed, and dice green pepper. Dice tomato. Finely chop cilantro. Halve, peel, and dice onion. Quarter lime. In a small bowl, combine tomato, cilantro, 2 TBSP onion, and the juice from 1 lime wedge. In another small bowl, combine barbecue sauce, hot honey, and the juice from another lime wedge.
Melt 2 TBSP butter in a large pan over medium-high heat. Add corn, green pepper, remaining onion, salt, and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. Transfer to a large bowl. Wipe out pan. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side.
Once tender, remove sweet potatoes from baking sheet and transfer to bowl with veggies. Heat broiler to high. Transfer chicken to same baking sheet. Set aside half the barbecue sauce mixture for serving, then brush top of chicken with remaining half. Broil until sauce is tacky and beginning to char, about 3 minutes.
Stir half the salsa into bowl with veggies. Divide two thirds of the veggies between plates. Top each plate with a piece of chicken. Spoon remaining salsa over chicken. Serve with reserved barbecue sauce mixture on the side for drizzling over and any remaining lime wedges for squeezing over.
Fluff rice with fork. Stir in 1 TBSP butter until melted; season with salt and pepper. Divide rice, remaining veggie mixture, and remaining chicken between 2 reusable containers. Enjoy at room temperature or microwave until heated through, 1-3 minutes.
