Chipotle Chicken and Loaded Cheese Smashed Potatoes
with Tomato, Soured Cream and Lime Slaw
- Milk
- Milk
- May contain traces of allergens
Try something new with our Chipotle Chicken and Loaded Cheese Smashed Potatoes. Smoky, spicy chicken breasts are served with fully loaded smashed potatoes and slaw for a BBQ inspired and flavoursome meal.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Intense™ Tomato
1 unit(s)
Lime
30 grams
Mature Cheddar Cheese
(Contains: Milk)
120 grams
Sliced Carrot and Cabbage Mix
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
2 unit(s)
British Chicken Breasts
20 grams
Chipotle Paste
48 grams
BBQ Sauce
Not included in your delivery
½ tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel).
Pop onto a large baking tray. Drizzle with oil, sprinkle over the Mexican style spice mix, 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 top shelf for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, cut the Intense™ tomato into 1cm chunks. Cut the lime into wedges. Grate the Cheddar cheese.
In a medium bowl, combine the sliced carrot and cabbage mix, olive oil for the dressing (see pantry for amount), a good squeeze of lime juice and half the soured cream.
Season with salt and pepper and mix well. Set aside for later.
Lay the chicken onto a baking tray and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Spread the chipotle all over the chicken with the back of a spoon. Drizzle with oil.
When the potatoes have cooked for 20 mins, remove them from the oven. Lower the oven temperature to 220°C/200°C fan/gas mark 7.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, use the bottom of a bowl or pan to lightly crush each potato on the baking tray.
Drizzle the smashed potatoes with more oil and place the tray onto the middle shelf of your oven until crispy and golden, 15-20 mins.
When the chicken has 5 mins remaining, drizzle over the BBQ sauce and turn to coat, then return to the oven until sticky and glazed, 5-6 mins.
In the last couple mins, sprinkle the Cheddar cheese over the potatoes until melted, 2-3 mins.
Once the chicken is cooked, slice widthways into 2cm thick slices and share between your plates.
Share the smashed potatoes between plates. Drizzle over the remaining soured cream and sprinkle with the chopped tomato.
Serve the soured cream slaw alongside and any remaining lime wedges for squeezing over the chicken to finish.
