This vibrant plate offers a wholesome, delicious mix of barbecue chicken, roasted vegetables, creamy spinach, and fresh salad. It’s perfect for a hearty, nutritious meal that’s sure to impress. Here’s how to recreate this beautiful dish at home.
Ingredients:
For the BBQ Chicken:
- 2-3 chicken drumsticks
- Barbecue sauce
- Salt, pepper, garlic powder, paprika, and mixed herbs
For the Roasted Vegetables:
- Zucchini, diced
- Sweet potato, cubed
- Bell peppers (red, yellow, or orange), chopped
- Red onion, quartered
- Olive oil, salt, pepper, and dried herbs
For the Creamy Spinach:
- 1 cup fresh spinach, chopped
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Salt, pepper, and a pinch of nutmeg
For the Corn on the Cob:
- 2 corn cobs, boiled or grilled
- Butter for serving (optional)
For the Fresh Salad:
- Lettuce, chopped
- Tomato, diced
- Cucumber, diced
- Red onion, diced
- Olive oil, lemon juice, salt, and pepper
Preparation Method:
Prepare the BBQ Chicken:
- Preheat the oven to 400°F (200°C) or prepare a grill.
- Season the chicken drumsticks with salt, pepper, garlic powder, paprika, and mixed herbs.
- Coat generously with barbecue sauce.
- Bake or grill the chicken for 25-30 minutes, turning halfway through and basting with more barbecue sauce for a caramelized finish.
Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the zucchini, sweet potato, bell peppers, and red onion with olive oil, salt, pepper, and dried herbs.
- Spread on a baking tray and roast for 20-25 minutes until tender and slightly charred.
Make the Creamy Spinach:
- Melt butter in a saucepan over medium heat. Stir in flour to create a roux.
- Slowly add milk, whisking constantly until thickened.
- Stir in cheese, then add the chopped spinach. Cook for 3-4 minutes until the spinach is wilted and the sauce is creamy. Season with salt, pepper, and nutmeg.
Prepare the Corn:
- Boil or grill the corn until tender. Add a knob of butter for extra flavor, if desired.
Assemble the Salad:
- Combine lettuce, tomato, cucumber, and red onion in a bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Plate the Dish:
- Arrange the BBQ chicken, roasted vegetables, corn on the cob, creamy spinach, and fresh salad on a plate. Serve immediately and enjoy this well-rounded meal!
Tips for Success:
- Customization: Feel free to swap out vegetables based on seasonality or personal preference.
- Spice It Up: Add chili flakes to the chicken or vegetables for a bit of heat.
- Meal Prep: You can prepare the roasted vegetables and creamy spinach ahead of time and reheat them before serving.