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Saucy Barbecue Chicken

Saucy Barbecue Chicken

with a Creamy Green Bean and Potato Salad

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With temperatures rising, we’re getting in the mood for some more summery fare. To scratch that itch, we’re turning to a favorite: barbecue chicken. There are few dishes that suggest food, fun, and festiveness quite like white meat dripping with a sweet and tangy sauce. And because there’s no need to mess with a classic, we’re adding a traditional creamy potato salad with green beans on the side.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

12 ounce

Green Beans

24 ounce

Yukon Gold Potatoes

2 unit


4 teaspoon

White Wine Vinegar

6 tablespoon



4 ounce

BBQ Sauce

Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories540 kcal
Energy (kJ)2259 kJ
Fat21 g
Saturated Fat2.5 g
Carbohydrate44 g
Sugar14 g
Dietary Fiber7 g
Protein44 g
Cholesterol115 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pot
Slotted Spoon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Cut potatoes into ¾-inch pieces. Cut green beans into 2-inch pieces


Place potatoes in a large pot of salted water. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Using a slotted spoon, transfer potatoes to a large bowl, keeping pot of boiling water on stove. Place bowl in refrigerator to cool potatoes.


Heat a large drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and nearly cooked through, about 5 minutes per side. Add barbecue sauce and reduce heat to low. Cook, tossing to coat chicken, until sauce is thick and glazelike, 1-2 minutes more.


Add green beans to pot with boiling water. Cook until tender but still crisp, 3-4 minutes. Drain, then rinse under cold water. Shake green beans in strainer over sink to dry.


Add green beans, scallion whites, mayonnaise, and 4 tsp white wine vinegar (we sent more) to bowl with potatoes. Toss to combine. Season with salt and pepper.


Thinly slice chicken. Divide potato salad between plates, then top with chicken. Garnish with scallion greens and serve