Protein Swap | BBQ-Glazed Chicken
with Mashed Potatoes & Super-Crunchy Slaw
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
Get a head start on barbecue season. In 20 minutes, filling portions of seared chicken are gleaming on top of buttery mashed potatoes. And the world’s crunchiest slaw has effortlessly come together with an assortment of nuts and seeds.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Potatoes
- 300g Coleslaw mix
- 30ml BBQ sauce
- 25g Nuts & Seeds salad topper
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 10g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander seeds, mustard, sunflower oil, black pepper, Cayenne pepper, silicon dioxide, hickory smoke flavour)
Contains: Cashews • Milk • Mustard • Soy
You will need:
Basting brush
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
45 g
Saturated Fat
13 g
Sodium
1480 mg
Total Carb
69 g
Sugars
22 g
Protein
43 g
Fibre
9 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook & coat the chicken
- Meanwhile, pat the chicken dry; season with the spices and black pepper.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- In the last 2 min., brush with the BBQ sauce.
Make the slaw
- Meanwhile, in a medium bowl, combine the coleslaw mix, salad topper, vinaigrette, a drizzle of oil and S&P.
Plate your dish
- Divide the mash, chicken (slice beforehand if desired) and slaw between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
