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BBQ Chicken Breasts & Sweet Potato Fries

with Peach, Grilled Corn & Cubanelle Pepper Salsa

Cooking time

30 minutes

Servings

2/4

Calories

620 /serving

BBQ Chicken Breasts & Sweet Potato Fries

with Peach, Grilled Corn & Cubanelle Pepper Salsa

Let’s do the salsa! You’ll find your rhythm instantly with this inspired combo of late-summer ingredients: freshly shucked corn on the cobs and pale cubanelle pepper go on the grill before joining diced peach, scallion and vinegar for an ultra-uplifting dish topper. Chicken breasts take a juicy turn on the barbecue and sweet potato sticks do time in the oven, both stepped up with whiffs of hickory, herbs and cayenne to put you in a dancing mood.

We will send you:

2 Chicken breasts
450g Sweet potatoes
1 Scallion
2 Ears of corn
1 Peach
1 Cubanelle pepper (or green pepper)
30ml Rice vinegar
13g Tex Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)

You will need:

Total Fat
16 g

Saturated Fat
3 g

Sodium
2190 mg

Total Carb
75 g

Sugars
25 g

Protein
46 g

Fibre
10 g

Preparation

Roast the sweet potato fries

Heat the BBQ on high, making sure to oil the grill first. Preheat the oven to 450°F. Cut the sweet potatoes into ½ inch sticks. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, 22 to 24 min., stirring halfway through, until browned and tender.

Mise en place

While the sweet potato fries roast, shuck the corn. Halve, pit and small-dice the peach. Quarter the cubanelle pepper lengthwise; remove the stem, ribs and seeds. Thinly slice the scallion. Toss the cubanelle pepper and corn with a drizzle of oil; season with ½ the remaining spices and S&P.

Grill the chicken

Reduce the heat on the BBQ to medium-high. Pat the chicken* dry with paper towel; drizzle with oil and season with the remaining spices and S&P. Grill on the BBQ (or in a partially covered grill pan heated with a drizzle of oil on medium-high), 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Wipe out and reserve the grill pan, if using.

Grill the vegetables

Grill the corn on the BBQ (or in the reserved grill pan, partially covered, heated on medium-high), rotating occasionally, 7 to 9 min., until the kernels have softened and are beginning to brown. Add the cubanelle pepper and grill, 3 to 4 min. per side, until browned and tender. Transfer the corn and cubanelle pepper to a cutting board to cool.

Make the salsa

Cut the kernels off the cobs. Small-dice the cubanelle pepper. In a medium bowl, combine the peach, cubanelle pepper, corn, scallion and vinegar; season with S&P.