Cheesy BBQ Chicken
with Veggie Fries & Creamy Slaw
- Eggs
- Milk
Slather mildy spiced chicken breasts in sweet and savoury BBQ sauce, top with shredded Cheddar that gets lovely and gooey in the pan, and you're in for a treat! This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
carrot
1
zucchini
1
beetroot
1 packet
chicken breast
1 bag
baby spinach leaves
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs;)
1 sachet
Aussie spice blend
1 packet
BBQ sauce
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240Ā°C/220Ā°C fan-forced. Cut the carrot, zucchini and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Bake until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked, it's done when you can pierce it with a fork.
While the fries are baking, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken, turning to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
In the last 2 minute of cook time, reduce the heat to medium and add the BBQ sauce, turning the chicken to coat. Top with the shredded Cheddar cheese and cover with a lid or foil until melted, 1-2 minutes.
Roughly chop the baby spinach leaves. In a medium bowl, combine the spinach, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar. Season to taste.
Divide the cheesy BBQ chicken between plates. Serve with the veggie fries and creamy slaw.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the sweet BBQ sauce paired with salty melted Cheddar on the chicken, creating a delicious flavour combo.
- Ease of prep:Ā Customers found this recipe quick and easy to make, with some noting it took less than 30 minutes.
- Suggestions:Ā Some preferred less BBQ sauce or swapped it for tomato sauce. Others recommended adding panko crumbs to the chicken.
- Leftovers:Ā Several mentioned having enough for lunch the next day, with one noting it tasted even better reheated.
- Portions:Ā A few found the chicken portions small for larger families, while others praised the generous servings.
- Veggie fries:Ā Some loved the colourful veggie fries, while others found the cooking times inconsistent between vegetables.
