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Potato wedges with BBQ chicken & black beans

Serves:

2

Cook Time:

35

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Notes

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Ingredients

  • 2 chicken breasts, diced

  • 1 tbsp. chipotle paste

  • 1 spring onion, thinly sliced

  • 1 carrot, grated

  • 450g potatoes, cut into wedges

  • 1 tbsp. cider vinegar

  • 60g mature Cheddar, grated

  • 200g black beans, half roughly mashed with a fork

  • 4 tbsp. BBQ sauce

Method

  1. Preheat your oven to 200°C fan/220°C/gas mark 7.

  2. Place the potato wedges on a baking tray. Drizzle with oil, season with a pinch of salt, toss to coat and roast on the top shelf for 30 minutes, turning halfway through cooking.

  3. Place 100ml water in a large pan over a high heat and add the BBQ sauce, cider vinegar, chipotle paste and season. Bring to the boil, stir and then lower the heat to medium. Add the diced chicken and cover with a lid. Simmer for 15 minutes, or until the chicken is cooked and tender. Stir halfway, and lower the heat if you need to.

  4. When the chicken is cooked, remove it from the sauce and chop

    roughly.

  5. Add the black beans and carrot to the remaining sauce in the pan and stir well. Boil the mixture vigorously until reduced to a thick sauce (4-5

    minutes), stirring well to prevent burning. Return the chicken to the pan and simmer for a couple of minutes. Check for seasoning before removing from the heat.

  6. When the wedges are ready, place them in an ovenproof dish. Place the chicken mixture on top of the wedges and then sprinkle with the cheese. Bake for around 5 minutes until the cheese is golden and bubbling. To serve, top with the sliced spring onions.

Nutrition

kcal

509

fat

12

sat fat

3.6

carbs

54

sugars

14.6

fibre

6.6

protein

44.4

salt

7.5

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