Cherry-Glazed Smokey Chicken
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Cherry-Glazed Smokey Chicken

Cherry-Glazed Smokey Chicken

with Cheesy Potato Mash & Supergreen Slaw

BBQ chicken with a cheesy potato side and a fresh, crunchy slaw? We say yes please! This chicken is extra special, coated in a sweet cherry glaze that caramelises in the pan. You’ll be asking for seconds before you even finish your plate!

This recipe is under 650kcal per serving.

Kid Friendly
Over 30g protein
Calorie Smart
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes


Serving amount



1 packet

Shredded Cheddar Cheese

(Contains Milk; )



1 packet

chicken breast

1 sachet

All-American Spice Blend

1 packet

Cherry Sauce

1 packet

Shredded Cabbage Mix

1 packet

baby leaves

Not included in your delivery

olive oil

20 g


(Contains Milk; )

2 tbs


(Contains Milk; )

2 tbs



white wine vinegar


Nutrition Values

Energy (kJ)2643 kJ
Calories632 kcal
Fat23.7 g
of which saturates11.6 g
Carbohydrate53.2 g
of which sugars33.8 g
Dietary Fibre6 g
Protein51.4 g
Sodium1028 mg
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.


Large Pan
Large Frying Pan



• Bring a large saucepan of water to the boil. Peel potato, then cut into large chunks. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return to the saucepan. • Add the butter, milk, shredded Cheddar cheese and a pinch of salt, then mash until smooth. Cover to keep warm.


• While the potato is cooking, thinly slice radish. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend, a splash of water and a pinch of salt and pepper. Add chicken and turn to coat. Set aside. • In a small bowl, combine cherry sauce, the water and a pinch of salt and pepper. Set aside.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add cherry sauce mixture to the chicken and cook, turning occasionally, until well coated, 1 minute. Remove from heat.

TIP: Chicken is cooked through when it is no longer pink inside. TIP: Don't worry if your chicken gets a little charred during cooking – it adds to the flavour!


• In a medium bowl, combine a small drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. Add radish, shredded cabbage mix and baby leaves. Toss to coat. • Divide cherry BBQ-style chicken, Cheddar mash and baby leaf slaw between plates. Spoon over any remaining cherry BBQ-style glaze from the pan to serve. Enjoy!