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BBQ Ribs & Chicken with Roasted Sweet Potatoes

Minty Peach, Feta & String Bean Salad

Cooking time

35 minutes




1380 /serving

Double down on deliciousness with a BBQ-flavoured extravaganza made for end-of-summer indulgence. We’re talking big time big meats, starting with a rack of ribs to slather in sauce and simply reheat (yup, they’re pre-cooked for convenience, you’re welcome!). Seared chicken breasts get some sweetness and woodiness from a wonderful hickory-infused spice blend. They meet on the plate with roasted sweet potatoes and a peachy keen salad of string beans, cubed feta and fresh mint. Serve this decadent feast with chipotle-pumped mayonnaise for a little extra sizzle and to show off your savoir faire.

We will send you:

  • 2 Chicken breasts
  • 600g Pre-cooked BBQ pork ribs
  • 450g Sweet potatoes
  • 1 Bunch of mint
  • 2 Peaches
  • 300g String beans
  • 60ml Mayonnaise
  • 1 Chipotle pepper in adobo
  • 60ml Sweet, Savoury Honey-Dijon vinaigrette
  • 60g Feta
  • 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)

Contains: Eggs, Milk, Mustard, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
2 Sheet pans
Salt & pepper
Parchment paper
Total Fat
77 g
Saturated Fat
18 g
1620 mg
Total Carb
83 g
37 g
88 g
16 g
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Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, 22 to 24 min., stirring halfway through, until browned and tender.
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Roast the ribs
While the sweet potatoes roast, remove the ribs from the bag and place on a second lined sheet pan; spoon the sauce over the ribs. Transfer to the oven and roast, 15 to 20 min., until heated through.
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Cook the chicken
While the sweet potatoes and ribs roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through.
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Mise en place
While the chicken cooks, bring a medium pot of salted water to a boil. Halve and pit the peaches; slice into ½ inch wedges and place in a large bowl. Pick the mint leaves off the stems. Remove the stem ends of the string beans. Finely chop the chipotle pepper, reserving the adobo sauce. In a small bowl, combine the mayo with the chipotle pepper and adobo sauce (use ½ for mildly spicy).
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Boil the string beans
Add the string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and pat dry with paper towel. Transfer to the bowl of peaches.
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Make the salad & serve
To the bowl of peaches and string beans, add the cheese, ⅔ of the mint (tear before adding) and the vinaigrette; toss well. Divide the sweet potatoes, chicken (slice beforehand if desired) and ribs between your plates. Garnish with the remaining mint. Serve the salad and chipotle mayo on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.