BBQ Chicken Bowls with Sweet Potatoes and Crunchy Salad

Ingredients

• 800 g Chicken Breast
• 150 g BBQ Sauce
• 800 g Sweet Potatoes
• 300 g Crunchy Salad Mix
• 1 items Red Onion
• 1 tbsp Cider Vinegar
• 4 tbsp Mayonnaise
• 1 tbsp Honey
• 1 tsp Wholegrain Mustard
• 2 tbsp Olive Oil
• 100 g Gherkins
• 0.5 tsp Salt
• 0.25 tsp Pepper

Method

1. Preparation: Preheat the oven to 220°C / 200°C fan. Peel the sweet potatoes and cut into approximately 2 cm chunks. Peel and thinly slice the red onion. Slice the gherkins. Cut the chicken breasts horizontally into evenly thick cutlets. Use a separate chopping board for the raw chicken and wash your hands and utensils afterwards.
2. Place the sweet potatoes on a large baking tray. Toss with 1 tablespoon of olive oil and half the salt and black pepper. Spread into a single layer and roast for 25–30 minutes, turning halfway through, until tender with lightly browned edges.
3. Meanwhile, heat the remaining olive oil in a large frying pan over a medium heat. Season the chicken with the remaining salt and black pepper. Cook for approximately 5–7 minutes on each side, depending on thickness, working in batches if necessary, until cooked through.
4. Reduce the heat to low. Add the BBQ sauce and turn the chicken to coat. Heat gently for 1–2 minutes, taking care not to burn the sauce.
5. Whisk together the mayonnaise, apple cider vinegar, honey and wholegrain mustard in a large bowl. Add the crunchy salad mix containing iceberg lettuce, red cabbage and carrot, along with the sliced red onion. Toss to coat just before serving.
6. Slice the cooked BBQ chicken into strips. Divide the chicken, roasted sweet potatoes and dressed salad between four bowls. Spoon any remaining sauce from the pan over the chicken and finish with the sliced gherkins.

Notes

• Sticky BBQ chicken, golden roasted sweet potatoes and crunchy salad come together in these colourful dinner bowls. A creamy honey and wholegrain mustard dressing balances the smoky sauce, while sliced gherkins add a tangy finish.

Tips

• Cut the sweet potatoes into evenly sized chunks so they cook at the same rate. Spread them out on the tray to help the edges brown.
• Add the BBQ sauce over a low heat towards the end of cooking, as its sugar can catch and burn.
• Toss the salad with the dressing just before serving to keep the iceberg lettuce crisp.

Swaps and substitutes

• Chicken Breast: You can use boneless chicken thighs instead. Allow extra cooking time as needed.
• Crunchy Salad Mix: Make your own mixture of shredded iceberg lettuce, red cabbage and carrot.
• Cider Vinegar: Use white wine vinegar instead.
• Gherkins: Use sliced pickled cucumber or pickled red onion instead.

Equipment and cleaning

• Line the roasting tray with baking paper suitable for the oven temperature to make cleaning easier.
• Mix the dressing in the salad bowl, then add the salad when ready to serve to save washing another bowl.
• Once the frying pan has cooled, soak it in warm soapy water to loosen any sticky BBQ sauce.

No-waste tips

• Use remaining gherkins in burgers, sandwiches or chopped into potato salad.