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BBQ Chicken Loaded Wedges
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BBQ Chicken Loaded Wedges

BBQ Chicken Loaded Wedges

with Avocado Salsa, Soured Cream and Cheese

These BBQ Chicken Loaded Wedges are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Cereals containing gluten
Soya
Milk

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 war 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 Time50 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

Chicken Breasts

1

Smoked Paprika

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

7.5

Worcester Sauce

(Contains Cereals containing gluten)

32

Sweet Chilli Sauce

1

Bell Pepper

(May contain Celery)

1

Lime

1

Avocado

30

Mature Cheddar Cheese

(Contains Milk)

75

Soured Cream

(Contains Milk)

Not included in your delivery

1

Sugar

2.5

Tomato Ketchup

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Nutritional information

Energy (kcal)747 kcal
Energy (kJ)3127 kJ
Fat31.3 g
of which saturates11.7 g
Carbohydrate70.5 g
of which sugars22.9 g
Protein53 g
Salt4.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Bowl
Zester
Grater
Oven dish

Instructions

Cook the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Bake the Chicken
2

Meanwhile, pop the chicken breasts onto another baking tray. Drizzle with oil and season with half the smoked paprika, salt and pepper, then rub the seasoning all over the chicken.

Bake on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Make your BBQ Sauce
3

While everything cooks, in a large saucepan, combine the soy sauce, Worcester sauce, sweet chilli sauce and remaining smoked paprika with the sugar and ketchup (see ingredients for both amounts). 

Put on low heat, stirring occasionally, until the sugar has melted, then increase the heat to medium and bubble until thickened slightly, 1-2 mins. 

Season with plenty of pepper, then remove from the heat and set aside.

Prep the Avocado Salsa
4

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces. Zest and cut the lime into wedges.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm pieces.

Pop the chopped pepper, lime zest and avocado into a medium bowl. Add a squeeze of lime juice, a drizzle of oil and season with salt and pepper. Stir together, then set your salsa aside.

Assemble your Loaded Wedges
5

Grate the cheese.

Once cooked, use two forks to shred the chicken as finely as you can, then stir it into the pan of BBQ sauce. 

Transfer the cooked wedges to an ovenproof dish, then switch your grill on to high.

Spoon the BBQ chicken on top of the wedges. Sprinkle over the cheese, then grill until golden and bubbling, 2-3 mins.

Finish and Serve
6

When ready, share your loaded wedges between your plates and top with the avocado salsa and a dollop of soured cream. 

Serve with any remaining lime wedges alongside and get stuck in.

Enjoy!