BBQ Glazed Chicken

Name: BBQ Glazed Chicken with Oven-Baked Wedges and Garlicky Beans
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 2 unit(s) British Chicken Breasts; 1 sachet(s) Central American Style Spice Mix; 150 grams Green Beans; 1 unit(s) Echalion Shallot; 1 unit(s) Garlic Clove**; 64 grams BBQ Sauce; 25 milliliter(s) Water for the Sauce

with Oven-Baked Wedges and Garlicky Beans

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Made with molasses, tomato puree, smoky flavourings and spices, BBQ is a popular American sauce that's great for glazing as well as dipping. In this recipe, the chicken is seared then baked before glazing in the smoky sauce. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Family Friendly

•High Protein

The quantities provided above are averages only.

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

1 sachet(s)

Central American Style Spice Mix

150 grams

Green Beans

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove**

64 grams

BBQ Sauce

Not included in your delivery

25 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1961 kJ

Energy (kcal)469 kcal

Fat4.6 g

of which saturates1.2 g

Carbohydrate65.2 g

of which sugars13 g

Dietary Fibre9 g

Protein46.3 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Pan

•Garlic Press

•Aluminum Foil

•Medium Bowl

•Lid

Instructions

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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop them 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.

Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken breasts with salt and pepper, then sprinkle over the Central American style spice mix. Rub all over to coat well.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken cooks, trim the green beans. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins.

Wipe out your pan and set aside for later.

When cooked, remove the chicken from your oven, cover with foil and allow to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the BBQ sauce and water for the sauce (see pantry for amount) into a small bowl and stir together to create your BBQ glaze.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the green beans and shallot. Stir-fry until the beans start to char and the shallot has softened, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-6 mins. Transfer the beans to your plates.