HelloFresh Recipe Review
Disclaimer: this post is not sponsored.
When I think of the Labour Day long weekend, I think weekends at the cottage, picnics on the beach, and breaking out the BBQ for the last long days of summer.
The BBQ Rubbed Chicken with Picnic Broccoli Salad is one of my all-time favourite recipes from HelloFresh. The BBQ sauce on the chicken is super smokey and sweet, while the salad is everything you want from a cold broccoli salad: creamy, tangy, crunchy. This meal is the long weekend on the plate.
Go to the original recipe here, or scroll down for the ingredients list and method.
Ingredients
2 boneless chicken thighs
1 tbsp BBQ seasoning
2 tbsp mayo
1 yellow onion, chopped
2 tbsp BBQ sauce
28 g dried cranberries
227 g broccoli
28 g seed blend
3 tbsp sour cream
7 g dill
56 g corn kernels
1 1/2 tbsp oil
1/4 tsp salt
1/4 tsp pepper
Method
Preheat broiler to high. Finely chop dill and cut broccoli into bite-sized pieces. Pat chicken dry with paper towel, then toss with BBQ seasoning in a medium bowl. Season with salt and pepper. Toss again to coat and set aside.
Toss broccoli, corn and onions with 1 tbsp oil on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until broccoli is golden-brown and tender (4-5 min).
While veggies broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Sear, until golden-brown, 2-3 min per side.
Once chicken is golden-brown, transfer to another foil-lined baking sheet. Brush BBQ sauce over top of chicken. Broil in the middle of the oven until cooked through (5-6 min).
While chicken broils, stir together mayo, sour cream and dill in a large bowl. Add the broiled veggies, cranberries and seed blend. Stir to coat.
Divide BBQ chicken and broccoli salad between plates to serve.
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