Berry BBQ Chicken Breasts with Classic Succotash Salad (LOW CAL)

1. Remove the chicken breasts from the package and place in the small bowl with 2 tablespoons of the Berry BBQ Sauce. Mix well to marinate and set aside until Step 3.

2. Prepare the Succotash Salad. Wash and dry the red pepper and snap peas then cut into small pieces. Cut the roasted potatoes into 1/2-inch chunks. In the medium bowl, mix the red pepper, potatoes, snap peas, corn, and the succotash dressing. Taste then add salt, pepper, or even a bit of tabasco at this point if desired.

3. If grilling the chicken breasts, preheat the cleaned and well-oiled grill on medium for 5 minutes. Grill each side for 4-5 minutes, spooning on more berry BBQ sauce as needed 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. Add additional sauce, as needed. It is recommended to cook poultry to an internal temperature of 165ºF. Please turn off all heating elements.

4. Divide the succotash salad between two plates. Place the chicken on the side then spoon any remaining sauce over the breasts. Enjoy this 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.