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Whisky BBQ Chicken Breasts

with Sweet Potato Mash & Roasted Brussels Sprouts

Cooking time

25 minutes




600 /serving

Sit back and let this comforting dish take its own sweet time to reveal itself to your taste buds in slow burn: a whiff of whisky and wood fire, the smoky heat of ancho chilies and a hint of cumin for complexity. The deep-seated flavours of our spice blend and BBQ sauce coat tender chicken breasts, which you’ll plate with charred Brussels sprouts and a buttered sweet potato mash. Eat well, taste well, as they say.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 225g Brussels sprouts
  • 300g Diced sweet potatoes
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 45ml BBQ sauce
  • 12g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)

Contains: Milk, Mustard

You will need:

Medium pot
Medium pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
20 g
Saturated Fat
6 g
1330 mg
Total Carbs
57 g
19 g
50 g
10 g
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Roast the Brussels sprouts
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the Brussels sprouts (or quarter if very large). On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 10 to 14 minutes, until tender when pierced with a fork.
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Make the sweet potato mash
While the Brussels sprouts roast, add the sweet potatoes to the pot of boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the sweet potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency. Set aside in a warm spot.
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Cook the chicken
While the sweet potatoes boil, in a small bowl, combine the BBQ sauce and garlic. In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Brush the BBQ-garlic sauce over the chicken and continue to cook, flipping the chicken at least twice, 1 to 3 minutes, until thoroughly coated with the sauce.
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Finish & serve
To the pot of sweet potato mash, add ½ the parsley (roughly chop the leaves and stems before adding); season with S&P. Divide the roasted Brussels sprouts and sweet potato mash between your plates. Top the mash with the chicken (slice beforehand if desired). Garnish with the remaining parsley. Bon appétit!

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