Dinner
BBQ Chicken Breasts with Green Beans & Potato Wedges
Recipe by Ninja Test Kitchen
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- 4 uncooked fresh chicken breasts (6-8 ounces / 170-244g)
- Canola oil, as desired
- Kosher salt, as desired
- Ground black pepper, as desired
- 10 ounces green beans, trimmed
- 2 small Russet potatoes (approx. 4 inches long), cut lengthwise into wedges
- 1/2 cup prepared barbeque sauce, divided
Utensils
- Silicone Brush
- Two Large Bowls
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Step 1
Install SearPlate in the bottom level of the unit, then close the door. Select SEAR CRISP, set temperature to 400°F, and set time to 20 minutes. Press the setting dial to begin preheating.
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Step 2
Coat each chicken breast with canola oil, salt, and pepper.
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Step 3
In a large bowl, toss the green beans with canola oil, salt, and pepper until evenly coated.
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Step 4
In a separate large bowl, toss the potato wedges in canola oil, salt, and pepper.
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Step 5
When unit has preheated, open door and use oven mitts to remove SearPlate and place it on
top of the oven. Place the chicken on the left side, green beans in the center, and potatoes on the right. Reinstall the SearPlate in the bottom level of the unit, then close the door and begin cooking. -
Step 6
After 10 minutes of cooking, open door and use oven mitts to remove SearPlate and place it on top of the oven. Use a silicone brush or spoon to cover each chicken breast with 2 tablespoons of barbeque sauce. Reinstall the SearPlate in the bottom level of the unit, then close the door and and continue cooking.
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Step 7
Once cooking is finished, carefully remove SearPlate and place on top of oven. Allow chicken to rest for 5 minutes before serving with green beans and potato wedges. Cooking is complete when the internal temperature of the chicken breasts reaches 165°F or higher.
