Project Description

Seemingly straight forward but full of an array of flavor and textures fit for the whole family.


My logic for this meal started with me thinking, chicken, potatoes, some kind of vegetable…how am I putting it together? I personally have always really like BBQ anything. I vividly remember taking a vacation to Louisiana when I was little with my family. One of my favourite parts about that trip was the food, much like other trips but I particularly love basing my travels around food. There’s just something about southern BBQ, nothing quite like it. Anyone relate?

This dish isn’t authentic southern food but it’s a healthier way to allow me to reminisce and savor the sweet and spicy flavors of south. It takes a little bit of more time than the others but it’s worth every second.

Just look at the sweet, sweet glaze. Cooking the chicken in a bit of liquid helps trap moisture for extra delicious taste. Baking this is also an easy way to prepare the rest of the meal while it cooks. Yeah, it’s a win-win.

The moisture in the chicken is maintained even after a few days of cooking. The potatoes don’t stay quite as crispy but I would suggest reheating them in a skillet anyhow

BBQ Chicken Breast with Roasted Red Potatoes & Sauteed Green Beans

Full Recipe

  • SERVES: 5
  • 5 chicken breasts

  • 1 bottle of your favorite bbq sauce, or homemade
  • ¼ cup olive oil, divided

  • 2-3 pounds of small red potatoes, quartered

  • 3 tbs coconut oil

  • 4 cups green beans, washed and trimmed

  • 1 red onion, sliced

  • 1 tbs paprika

  • 2 tsp chili powder

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • ½ tsp cumin powder

  • Preheat oven to 400.

  • Mix spice rub together evenly then rub each piece of chicken with bbq spice, reserving 1 tbs for potatoes, set aside.

  • Coat a glass baking dish with 2 tbs of olive and pour in just enough water to add a thin layer on bottom of pan then place chicken in dish.

  • Bake for 12 minutes.

  • Meanwhile, heat a large skillet over medium-high heat and add remaining olive oil and 2 tbs of the coconut oil. Place potatoes flesh side down so each touch the bottom of the pan, use two pans if necessary.

  • Allow potatoes to cook, careful not to burn, turning over every 8 minutes or so.

  • Once chicken has cooked for 12 minutes in oven, drizzle or brush the desired amount of bbq sauce over breasts. I like mine with quite a bit as it keeps it moister.

  • Bake for additional 12 minutes or until fully cooked through.

  • While chicken cooks, heat another skillet over medium heat for onions and green beans.

  • Add 1 tbs of coconut oil to melt then add sliced onions and saute until softened and also translucent but still slightly purple. They’ll be nice and sweet.

  • Spoon out some liquid from the chicken dishes into the skillet, about 4 tbs worth, and pour into pan with onions then add the green beans.

  • Cover skillet with a lid and allow beans to cook, stirring and flipping them occasionally. I like my green bean with a bit of a crunch to them but to each their own!

  • Chicken should be done at this point, along with potatoes.

  • Serve them with the beans and additional bbq sauce, if desired. Enjoy!