BBQ-Rubbed Chicken
with Mashed Sweet Potatoes and Lemony Roasted Veggies
Our philosophy? BBQ chicken is a summer staple that shouldn’t be limited to those who have a grill or know how to grill. That’s exactly why our chefs brought this backyard staple inside, so you can make it no matter the season. All you need is a good sear and a quick trip in the oven to achieve perfectly juicy, smoky-sweet results! This recipe is so simple and delicious, especially when mashed sweet potatoes and lemony roasted veggies are involved. Goodbye, grill!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
3 ounce
Carrot
1 unit
Lemon
4 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Chicken Breasts
1 tablespoon
Sweet and Smoky BBQ Seasoning
6 ounce
Green Beans
1 unit
Chicken Stock Concentrate
4 teaspoon
Honey
1 teaspoon
Chili Flakes
Not included in your delivery
5 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Trim, peel, and halve carrot lengthwise; cut into pieces about the size of the green beans. Zest and quarter lemon.
Place sweet potatoes in a medium pot with enough salted water to cover to by 2 inches. Boil until tender, 15- 20 minutes. Drain and return sweet potatoes to pot. Mash until smooth, then stir in sour cream and season with salt and pepper. Keep covered off heat until ready to serve.
Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and half the BBQ Seasoning (use all for 4 servings). Heat a large drizzle of oil in a medium pan over medium-high heat. Add chicken; sear until golden brown but not yet cooked through, 2-4 minutes per side (it’ll finish cooking in the oven). Turn off heat; transfer chicken to one side of a lightly oiled baking sheet. Wipe out pan.
On opposite side of baking sheet from chicken, toss green beans and carrot with a large drizzle of oil, salt, and pepper. (For 4 servings, add veggies to a second baking sheet; roast veggies on top rack and chicken on middle rack.) Roast on top rack until chicken is cooked through and veggies are tender, 12-15 minutes. Remove from oven; let chicken rest.
Once chicken has roasted 10 minutes, heat pan used for chicken over medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), stock concentrate, and honey. Bring to a simmer and cook until slightly thickened, 2-4 minutes. Reduce heat to low and stir in 2 TBSP butter (3 TBSP for 4) until melted. Season with salt and pepper.
Toss green beans and carrot with lemon zest and juice to taste. Divide between plates with sweet potatoes. Top sweet potatoes with chicken and drizzle with sauce. Sprinkle with chili flakes to taste. Serve with remaining lemon wedges on the side.
