Oven method — keeps the BBQ glaze sticky and flavorful while the potato stays tender inside.
BBQ Chicken with Pickled Salad and Baked Potato
Meal credits 1
Keto/Paleo Option Available
Juicy grilled BBQ chicken glazed with smoky island-style sauce, served alongside a fluffy baked potato and a crisp pickled veggie salad for a refreshing tangy bite.
Ingredients
Farm raised chicken thighs, spices, organic bbq sauce, organic mustard, cabbage, radish, carrots, rice wine vinegar, organic honey, baked potato & olive oil.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 404 | 401 |
| Fat | Grams | 18 | 18 |
| Carb | Grams | 21 | 15 |
| Protein | Grams | 41 | 42 |
Heating Instructions
Add the pickled salad after heating for contrast. Top the baked potato with a touch of butter or drizzle of BBQ sauce for an extra hit of flavor.
Remove the pickled salad first. Heat chicken and potato 2½–3½ minutes on medium-high, covered or vented. Let rest 1 minute before serving.
Remove pickled salad. Preheat to 370°F. Heat chicken and potato 5–6 minutes until hot and lightly caramelized.
Remove pickled salad. Preheat to 375°F. Place chicken and potato in an oven-safe dish, cover with foil, heat 12–14 minutes. Uncover last 2 minutes for glaze shine.
Remove pickled salad. Heat 1 tsp oil in a pan on medium, add chicken and sauté 3–4 minutes until hot. Microwave baked potato 1½–2 minutes separately.