Slice steak if desired. Place a portion of green beans and tomatoes in middle of plate. Lay fingerling potatoes next to vegetables and steak against potatoes. Top with bleu cheese butter and remaining green onions.
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 Russet Potatoes
- 2 Parsley Sprigs
- 6 oz. Slaw Mix
- 1 tsp. Sugar
- 2 fl. oz. White Balsamic Vinegar
- 1.875 oz. Mayonnaise
- 1 Boneless Skinless Chicken Thighs
- 1 Tbsp. BBQ Spice Rub
- 11/2 oz. BBQ Sauce
- 6 Slider Buns
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut potatoes into 1/8" rounds. Place potatoes on one half of prepared baking sheet. Toss with 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Bake 20 minutes, rotating pan halfway through.
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Stem and mince parsley. Combine slaw mix, sugar, half the vinegar, mayonnaise, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Toss to coat evenly and refrigerate until ready to plate. Rinse chicken thighs, pat dry, and season both sides with BBQ seasoning.
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Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken thighs in hot pan and cook 2 minutes per side, or until golden brown. Remove from heat. Once potatoes have baked 20 minutes, remove any browned pieces to a plate and place chicken thighs on other half of baking sheet. Bake 10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove chicken to a bowl, cover with plastic wrap, and let rest 5 minutes.
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Return any removed potatoes to baking sheet and brush all potatoes with remaining vinegar. Bake 5-7 more minutes, or until golden brown. Some chips may finish faster than others, so watch closely.
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Remove plastic wrap from bowl containing chicken thighs. Using two forks, shred cooked chicken and toss with BBQ sauce.
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Divide chicken among slider buns and place three on a plate. Serve with slaw and potato chips. Garnish chips with parsley. Tuck a napkin into your shirt and dig in!