BBQ Baked Chicken with Sweet Potato Salad & Garlicky Green Beans

BBQ Baked Chicken

with Sweet Potato Salad & Garlicky Green Beans

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Late-summer weather calls for easy cooking and classic flavors, and this all-American meal delivers. To make the most of our tangy-sweet barbecue sauce, we’re coating our chicken twice—once before baking it, then again afterwards. We’re also making a sweet potato salad with a bit of marinated shallot, and quickly sautéing green beans with garlic.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Coat & bake the chicken:
1 Coat & bake the chicken:

Preheat the oven to 450°F. Heat a medium saucepan of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on the prepared sheet pan; top with half the barbecue sauce and half the vinegar. Turn to thoroughly coat. Arrange the coated chicken skin side up. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven. Set aside in a warm place.

Prepare the ingredients & marinate the shallot:
2 Prepare the ingredients & marinate the shallot:

While the chicken bakes, wash and dry the fresh produce. Peel and large dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Peel and roughly chop the garlic. Thinly slice the chives. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl. Add the remaining vinegar and a drizzle of olive oil; season with salt and pepper.

Cook the sweet potatoes:
3 Cook the sweet potatoes:

While the chicken continues to bake, add the sweet potatoes to the saucepan of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan.

Cook the green beans:
4 Cook the green beans:

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.

Make the sweet potato salad:
5 Make the sweet potato salad:

To the saucepan of cooked sweet potatoes, add the marinated shallot (including any marinating liquid), half the chives, and 2 teaspoons of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.

Finish the chicken & plate your dish:
6 Finish the chicken & plate your dish:

Transfer the baked chicken to a large bowl. Add the remaining barbecue sauce; turn to thoroughly coat. Transfer to a cutting board and slice crosswise. Divide the finished chicken, sweet potato salad, and cooked green beans between 2 dishes. Garnish with the remaining chives. Enjoy!

Tips from Home Chefs

Coat & bake the chicken:
1 Coat & bake the chicken:

Preheat the oven to 450°F. Heat a medium saucepan of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on the prepared sheet pan; top with half the barbecue sauce and half the vinegar. Turn to thoroughly coat. Arrange the coated chicken skin side up. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven. Set aside in a warm place.

2 Prepare the ingredients & marinate the shallot:

While the chicken bakes, wash and dry the fresh produce. Peel and large dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Peel and roughly chop the garlic. Thinly slice the chives. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl. Add the remaining vinegar and a drizzle of olive oil; season with salt and pepper.

Cook the sweet potatoes:
3 Cook the sweet potatoes:

While the chicken continues to bake, add the sweet potatoes to the saucepan of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan.

4 Cook the green beans:

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.

Cook the green beans:
Make the sweet potato salad:
5 Make the sweet potato salad:

To the saucepan of cooked sweet potatoes, add the marinated shallot (including any marinating liquid), half the chives, and 2 teaspoons of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.

6 Finish the chicken & plate your dish:

Transfer the baked chicken to a large bowl. Add the remaining barbecue sauce; turn to thoroughly coat. Transfer to a cutting board and slice crosswise. Divide the finished chicken, sweet potato salad, and cooked green beans between 2 dishes. Garnish with the remaining chives. Enjoy!

Finish the chicken & plate your dish:
Browse Steps
1 of 6