Cheesy BBQ Chicken
with Veggie Fries & Creamy Slaw
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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 240°C/220°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.
