Spicy BBQ Chicken
with wedges and garlicky veg
Garlicky veg and crispy wedges accompany sweet and savoury BBQ chicken in this dish the whole household is sure to enjoy.
Tags:
Calorie Smart
•Protein Rich
•Spicy
Allergens:
Soya
•Wheat
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
3 unit(s)
Potatoes
2 unit(s)
Garlic
320 grams
Irish Chicken Breast
2 sachet(s)
BBQ Sauce
1 unit(s)
Carrot
1 sachet(s)
BBQ Rub
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 unit(s)
Broccoli
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter (Optional)
Nutrition Values
Energy (kJ)2602 kJ
Energy (kcal)622 kcal
Fat13.2 g
of which saturates2.8 g
Carbohydrate85 g
of which sugars16.5 g
Dietary Fiber0 g
Protein46.9 g
Cholesterol0 mg
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Pop onto a large (lined) baking tray. Drizzle with oil and season with BBQ rub, salt and pepper. Toss to coat.
- Spread out in a single layer and roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the carrot and halve lengthways (unpeeled). Slice widthways into ½ cm semicircles.
- Peel and grate the garlic (or use a garlic press).
- Place a hand on top of the chicken breast. Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Place a pan over high heat with a drizzle of oil.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Add the broccoli and carrot to the pan. Season with salt and pepper.
- Cook until slightly charred, 4-5 mins, then add the garlic and fry until fragrant, 1 min.
- Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Once cooked, remove from the pan and cover to keep warm.
4
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the chicken steaks and season with salt and pepper.
- Cook through, 3-6 mins on each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- When the chicken is cooked, add a splash of water and a knob of butter (if you have any) to the pan.
- Once the butter has melted, remove the pan from the heat.
- Add the BBQ sauce and chipotle paste to the pan.
- Use a spoon to coat the chicken in the sauce.
TIP: Add a splash of water if the sauce becomes too thick.
6
- Plate up the BBQ chicken with the veg and wedges alongside.
- Drizzle over any sauce remaining in the pan.
