600 Calories or Less

BBQ Chicken & Mashed Potatoes

with Zucchini & Onion

45 MIN

4 Servings

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with Chicken Breasts

From the Test Kitchen

The star of our rich, silky pan sauce is barbecue sauce, whose sweet and tangy notes provide perfect contrast to seared chicken and mashed potatoes in this hearty dish. We’re perking it all up with a side of sautéed zucchini garnished with vibrant pickled peppers.
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Dietary Information

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600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1½ lbs Potatoes
2 Zucchini
2 Red Onions
1 oz Pickled Peppadew Peppers
1 oz Salted Butter
⅔ cup Crispy Onions
½ cup Barbecue Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onions. Roughly chop the peppers.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces and sliced onions; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the sauce & serve your dish

To the pan of reserved fond, add the barbecue sauce (carefully, as the liquid may splatter) and 4 tablespoons of water. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Add the remaining butter; stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken and potatoes with the sauce. Top the vegetables with the chopped peppers. Garnish with the crispy onions. Enjoy!