Blueberry BBQ Chicken Breasts
with goat's cheese and grapefruit salad
Sometimes the best things in life are unexpected, like this delicious combination of blueberry jam and BBQ sauce. This pairing adds a little something special to a classic chicken dinner, which is completed with roasted potatoes and a green salad.
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
½ sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
100 grams
Blueberry Jam
2 sachet(s)
BBQ Rub
2 sachet(s)
BBQ Sauce
1 unit(s)
Grapefruit
500 grams
Baby Potatoes
1 unit(s)
Scallion
100 grams
Goat's Cheese
(Contains: Milk May be present: Milk)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into large chunks.
- Pop onto a large (lined) baking tray. Toss with oil, half the BBQ rub, salt and pepper.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Bash or roughly chop the hazelnuts.
- Place your hand flat on top of the chicken breast..
- Slice through horizontally to make two thin steaks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Quarter the grapefruit. Remove all the grapefruit segments by carefully separating from the white membrane with the help of a knife.
Set the segments aside and juice the remaining grapefruit. - Trim and thinly slice the scallion.
- Just before serving toss the scallion and grapefruit segments with the grapefruit juice, a drizzle of oil and half the apple cider vinegar (per 2P).
- Season to taste with salt, pepper and sugar.
- With 10 mins potato cooking time remaining, return the pan to a medium-high heat with a drizzle of oil.
- When hot, add the chicken steaks and season with salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded).
- Remove from the heat and stir through the BBQ sauce, blueberry jam and a knob of butter.
- Mix well to coat all sides of the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
TIP: Add a splash of water to loosen if required.
- Divide the roasted potatoes and glazed chicken between plates.
- Serve the tossed salad alongside.
- Scatter the hazelnuts and crumbled goat's cheese over the salad.
