Sticky BBQ Chicken Breast
with Cheesy Chips and Avocado Salad
- Milk
- Sulphites
Try something new with our Sticky BBQ Chicken Breast. Toss with BBQ sauce and serve with cheesy chips for an indulgent, summery dinner.
Ingredients
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Avocado
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
64 grams
BBQ Sauce
15 grams
Honey
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
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). Grate the Cheddar cheese.
Pop the chips 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, bake on the middle shelf until golden, 30-35 mins. Turn halfway through. Sprinkle the cheese over the chips for the last 5 mins of cooking time.
Meanwhile, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the Central American style spice mix. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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. It's cooked when no longer pink in the middle.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
In a medium bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Put the BBQ sauce and honey in a large bowl and mix together.
Once the chicken has roasted, add it to the bowl and toss together to coat the breasts. Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Add the avocado and baby leaves to the bowl of cider vinegar dressing and toss together.
Share the BBQ chicken breasts between your serving plates.
Serve the cheesy chips and salad alongside.
Add a dollop of mayo (see pantry for amount) for dipping your chips in.
