Smoky BBQ Chicken Breast & Black Bean Loaded Wedges
with Chipotle, Cheese and Smashed Avocado
Load up on flavour with our Smoky BBQ Chicken & Black Bean Loaded Wedges for a delicious dinner. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies, and American favourite BBQ sauce.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
60 grams
Mature Cheddar Cheese
(Contains: Milk)
½ carton(s)
Black Beans
2 unit(s)
British Chicken Breasts
64 grams
BBQ Sauce
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Chipotle Paste
1 pot(s)
Smashed Avocado
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
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 top shelf until golden, 30-40 mins. Turn halfway through.
While the wedges cook, trim the carrot, then coarsely grate (no need to peel). Grate the cheese.
Drain and rinse the black beans in a sieve (see ingredients for amount). Pop half the beans into a medium bowl and roughly mash with the back of a fork.
Cut each chicken breasts into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Next, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, transfer to your chopping board and roughly chop into small pieces. Set aside for later.
Return the (now empty) frying pan to medium heat (no need to clean).
Once hot, add the BBQ sauce, cider vinegar, chipotle paste (add less if you'd prefer things milder), water for the sauce (see pantry for amount) and a pinch of salt and pepper. Stir to combine and bring to a simmer.
Stir the grated carrot and black beans (both whole and mashed) through the BBQ sauce mixture and cook until thickened, 4-5 mins. TIP: Stir frequently and cook for a bit longer if you need to - you want it really thick!
Once thickened, stir in the chopped chicken and simmer for 2 mins, then remove from the heat. Taste and season with salt and pepper if needed.
When the wedges are cooked, transfer them to an ovenproof dish. Spoon the chicken and BBQ sauce mixture on top - wedges loaded!
Sprinkle over the cheese, then bake in the oven until golden and bubbling, 5-6 mins.
When ready, remove from the oven and share between your plates. Dollop on the smashed avocado to finish.
Enjoy!
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