Quick BBQ-Glazed Chicken

Name: Quick BBQ-Glazed Chicken with Creamy Potato Mash & Shivery Slaw
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 320 g Chicken Breast; 1 packet Mayonnaise; 1 packet Baby Spinach Leaves; 1 packet BBQ Sauce; 2 packet Potato; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 sachet All-American Spice Blend; 40 g butter; 1 drizzle olive oil; 2 tbs milk

with Creamy Potato Mash & Shivery Slaw

4.5(231)

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Calories

404 kcal

Protein

41g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens
Milk

This recipe might sound like it's involved, but the components are brought together in four simple steps, with some help from a handful of shortcut ingredients - like our sweet and smokey BBQ sauce for the glaze on the juicy chicken, and our creamy mayo for the slaw. you're in for a treat!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

320 g

Chicken Breast

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs)

1 packet

Baby Spinach Leaves

1 packet

BBQ Sauce

(May be present: Soy, Sesame, Fish, Eggs, Milk)

2 packet

Potato

Carrot

1 packet

Shredded Cabbage Mix

1 sachet

All-American Spice Blend

Not included in your delivery

40 g

butter

(Contains: Milk; )

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Calories404 kcal

Energy (kJ)1690 kJ

Fat14.1 g

of which saturates1.7 g

Carbohydrate26.8 g

of which sugars14.8 g

Dietary Fibre4.2 g

Protein41 g

Sodium1050 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.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, cut chicken breast into 2cm strips. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add chicken strips and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

• While the chicken is cooking, grate carrot. Roughly chop baby spinach leaves. • In a large bowl, add carrot, baby spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of water.