Berry BBQ Chicken Breast with Southern Potato Salad

1. Remove the chicken breast from the package and place it in the small bowl with 2 tbsp of the berry BBQ sauce. Mix well to marinate and set aside until Step 3.

2. To prepare the potato salad, wash and dry the green bell pepper and celery sticks. Trim the ends or sides as needed, then small dice both and place in the medium bowl. Cut the roasted potatoes into 1/2-inch chunks and add them to the bowl, then stir in the potato salad dressing. Taste and add salt, pepper, or a bit of Tabasco as desired.

3. If grilling the chicken breasts, preheat the cleaned and well-oiled grill to medium for 5 minutes. Grill each side for 4-5 minutes, spooning on 2-3 more teaspoons of berry BBQ sauce to fully glaze the chicken. If cooking in a sauté pan, add 2-3 teaspoons of oil to the pan and place on medium heat for 3 minutes. Carefully place the marinated chicken breasts in the pan and cook each side for 4-6 minutes or until the chicken is fully cooked. Spoon 2-3 teaspoons of berry BBQ sauce over each breast side while cooking. It is recommended to cook poultry to an internal temperature of 165ºF. Please turn off all heating elements.

4. Divide the potato salad between two plates. Place the chicken on the side, then spoon any remaining sauce over the breasts. Enjoy this "it's almost summer" delight.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.