Spiced BBQ Chicken Breast and Cheesy Chips
with Roasted Garlic and Lemon Slaw
- Egg
- Mustard
- Milk
- Celery
- May contain traces of allergens
Ingredients
450 grams
Potatoes
3 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Lemon
64 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
20 grams
Grated Hard Italian Style Cheese
(Contains: Egg, Milk)
96 grams
BBQ Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and 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, 25-30 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic parcel on the potato tray until soft, 10-12 mins.
While everything cooks, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the chicken into a large bowl along with the Central American style spice mix and a drizzle of oil. Season with salt and pepper and mix well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the lemon.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a large bowl, add the garlic, some lemon juice and the mayonnaise. Season with salt and pepper. Stir well to combine.
Add the baby gem and coleslaw mix to the bowl and toss to coat in the garlic lemon mayo. Set aside.
When the chips have a few mins left, sprinkle over the grated Italian style cheese and return to the oven until melted, 2-3 mins.
Once the chicken is cooked, remove the pan from the heat. Drizzle over the BBQ sauce and toss to coat evenly in the sauce.
Divide the BBQ chicken between your plates.
Serve with the cheesy chips and the roasted garlic and lemon slaw on the side.
Enjoy!
Step 2 MOD: If you've chosen chicken breast instead of thigh, sandwich each breast between two pieces of baking paper. Pop onto a board, then bash with the bottom of a saucepan until it’s 1-2cm thick, then continue with the marinade as instructed.
Step 3 MOD: Fry the chicken breast in the pan for 7-8 mins on each side instead. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
