HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Chicken Loaded Fries
BBQ Chicken Loaded Fries

BBQ Chicken Loaded Fries

with Avocado and Coriander Chilli Salsa

Street Food
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This BBQ Chicken with Avocado & Salsa is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:CeleryCereals containing GlutenSoyaMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)

Chicken Breast

1 pot(s)

Smoked Paprika

1 sachet



1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

½ unit(s)

Worcester Sauce

(ContainsCereals containing Gluten)

1 sachet

Sweet Chilli Sauce

1 unit(s)

Bell Pepper

1 bunch(es)


1 unit(s)

Spring Onion

1 unit(s)


½ unit(s)

Green Chilli

1 unit(s)


30 grams

Mature Cheddar Cheese


75 grams

Soured Cream


Not included in your delivery

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3113 kJ
Energy (kcal)744 kcal
Fat32.0 g
of which saturates12.0 g
Carbohydrate67 g
of which sugars20.0 g
Protein53 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Pop the chicken breasts onto another baking tray. Drizzle with oil and season with half the smoked paprika, salt and pepper. Rub the flavours all over the chicken to coat. IMPORTANT: Wash your hands after handling raw meat! Bake the chicken on the middle shelf of the oven until cooked, about 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


In the meantime, pop the ketchup, soy sauce, Worcestershire sauce, sweet chilli sauce, remaining smoked paprika and sugar (see ingredients for amount) into a large saucepan. Heat gently until the sugar has melted, stirring occasionally, then increase the heat to medium and bubble until thickened slightly, 1-2 mins. Season with a good grind of black pepper then remove from the heat and set to one side.


Meanwhile, halve the pepper, discard the core and seeds. Chop into 1cm pieces. Roughly chop the coriander (stalks and all). Trim, then thinly slice the spring onion. Zest the lime, cut into wedges. Halve the chilli lengthways, de-seed and finely chop. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a board. Chop into 1cm pieces. Grate the cheese.


Pop the chopped peppers, chilli, lime zest, spring onion, avocado and half the coriander into a bowl. Add a squeeze of lime juice, a drizzle of oil and season with salt and pepper. Stir together well and set aside. Once cooked, shred the chicken breast into long pieces using 2 forks then stir into the homemade BBQ sauce in the pan. Coat well. When the wedges are ready, transfer to an ovenproof dish. Switch your oven onto grill and set it to high.


Spoon the pulled BBQ chicken on top of the fries. Sprinkle the cheddar cheese all over the top then pop under the grill. Grill until the cheese is golden and bubbly, 2-3 mins. Once the cheese has melted, remove the loaded fries from the grill and sprinkle over the chilli pepper salsa and the remaining coriander. Add a dollop of sour cream on top and serve with any spare lime wedges on the side. Dig in!