BBQ Chicken Sliders

with Crispy Shallot, Quick Pickles, & Sweet Potato Wedges

50 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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

Tonight’s petite chicken sliders get their irresistibly sweet, tangy, and savory flavors from a few special toppings. We’re slathering soft potato buns with a sauce made from sweet barbecue and a combination of Dijon mustard and mayonnaise. Crunchy cucumber—quickly pickled with sugar, vinegar, and herbaceous dill—and crispy, pan-fried shallot add layers of refreshing crunch. Our hearty side of sweet potato wedges rounds out the dish.

See Plans

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the sweet potatoes into ½-inch-wide wedges. Thinly slice the cucumber into rounds; place in a medium heatproof bowl. Peel and thinly slice the shallot. Halve the buns.

2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, rotating the sheet pan halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3 Make the pickles:

While the sweet potatoes roast, in a small pot, combine the sugar, vinegar, whole dill sprigs, a pinch of salt, and ¼ cup of water. Heat to boiling on high. Once boiling, carefully pour into the bowl of cucumber. Stir to combine. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Make the crispy shallot:

While the sweet potatoes continue to roast, place the flour in a medium bowl. Add the shallot and season with salt and pepper. Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated shallot in a single, even layer (tapping off any excess flour before adding). Cook, stirring frequently, 2 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

5 Form & cook the patties:

While the sweet potatoes continue to roast, in a medium bowl, combine the ground chicken, matzo meal, and ¼ of the barbecue sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook, occasionally pressing down on the patties with the back of a spatula, 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Finish & plate your dish:

To make the sauce, in a bowl, combine the creamy mustard sauce and the remaining barbecue sauce; season with salt and pepper to taste. Working in batches, to the pan of reserved fond, add the buns, cut side down. (If the pan seems dry, add 2 teaspoons of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a clean, dry work surface. Evenly spread the sauce onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties, pickles (draining and discarding the liquid and dill sprigs before adding), and crispy shallot. Complete the sliders with the bun tops. Divide the sliders and roasted sweet potatoes between 2 dishes. Enjoy!