Quick BBQ Chicken & Herby Potato Salad with Spinach-Celery Slaw
Slather succulent seared chicken breast in our BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury, and 100% delish! Team it with a dill and parsley mayo-spiked potato salad and a refreshing, textural slaw for a fast and flavour-packed dinner. This recipe is under 650kcal per serving and under 40g carbohydrates per serving. *Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Prep: 25 mins
Cook: 25 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 2 sweet potatoes
- 1 packet chicken breast
- 1 packet celery
- 1 bag shredded cabbage mix
- 1 bag baby spinach leaves
- white wine vinegar
- 1 packet dill & parsley mayonnaise
- 1 sachet paprika spice blend
- 1 packet bbq sauce
- olive oil
- 4 sweet potatoes
- 1 packet chicken breast
- 1 packet celery
- 1 bag shredded cabbage mix
- 1 bag baby spinach leaves
- white wine vinegar
- 1 packet dill & parsley mayonnaise
- 2 sachets paprika spice blend
- 2 packets bbq sauce
Instructions
- • Bring a medium saucepan of lightly salted water to the boil. Peel sweet potato and cut into bite-sized chunks.
• Add sweet potato to the saucepan of boiling water and cook until easily pierced with a fork, 10-15 minutes. Drain, then return saucepan.
• Add the butter, garlic paste and a pinch of salt and cook, mash until smooth. Cover to keep warm.
TIP: Add a splash of water if potato looks dry! - • While the potato is cooking, combine Paprika Spice Blend, a pinch of salt, and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes.
• Remove pan from heat, then add BBQ sauce, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside. - • While the chicken is cooking, thinly slice celery.
• In a large bowl, combine celery, shredded cabbage mix and baby spinach leaves. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.
• To the saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste. - • Divide BBQ chicken between plates, spooning over any extra sauce from the pan.
• Serve with herby potato salad and spinach-celery slaw. Enjoy!