Smokey BBQ Chicken Breast and Blackbean Loaded Wedges
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smokey BBQ Chicken Breast and Blackbean Loaded Wedges

Smokey BBQ Chicken Breast and Blackbean Loaded Wedges

With Cheese

We love good Smokey BBQ Chicken Breast and Blackbean Loaded Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 Time35 minutes
Cooking time20 minutes


serving amount


Diced Chicken Breast


Cider Vinegar

(Contains Sulphites)


Chipotle Paste


Mature Cheddar Cheese

(Contains Milk)


Spring Onion


Black Beans




BBQ Sauce



Not included in your delivery




Nutritional information

Energy (kcal)588 kcal
Energy (kJ)2460 kJ
Fat15 g
of which saturates8 g
Carbohydrate67 g
of which sugars15 g
Protein55 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Roast the Wedges

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 in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Start the Sauce

Meanwhile, put the water (see ingredients for amount) in a large saucepan over high heat. Add the BBQ sauce, cider vinegar, chipotle paste and a pinch of salt and pepper. Bring the sauce to the boil, giving it a good stir to ensure everything is combined.

Simmer the Chicken

Once the sauce is boiling, lower the heat to medium, stir in the chicken and cover the pan with a lid. Simmer until the chicken is cooked and tender, 15-20 mins, stirring halfway and lowering the heat if necessary. IMPORTANT: The chicken safe to eat when no longer pink in the middle. Once cooked, remove the pan from the heat and transfer just the chicken to a board with a slotted spoon. Roughly chop the chicken.

Finish the Prep

While everything cooks, trim and thinly slice the spring onion. Trim and coarsely grate the carrot (no need to peel). Grate the cheddar. Drain and rinse the blackbeans in a colander. Pop half of them in a medium bowl and roughly mash with a fork. Once the chicken is cooked and out of your pan, add the black beans (both whole and crushed) and carrot to the remaining liquid in the pan.


Stir everything together, then boil the mixture vigorously on high heat until reduced to a thick sauce, 4-5 mins. TIP: Stir frequently to stop it burning! Stir in the chicken and simmer for 2 mins, then remove from the heat. Taste and add salt and pepper if you feel it needs it.

Grill and Serve

When the wedges are ready, transfer them to an ovenproof dish. Spoon the chicken mixture on top of the wedges. Sprinkle on the cheese and bake in the oven until the cheese is golden and bubbly, 5-6 mins. Remove from the oven, sprinkle over the spring onion and serve!


Step 3 MOD: If you've opted to get diced chicken breast instead of thigh, cook the diced chicken breast in the same way the recipe tells you to cook the diced chicken thigh.