Food: BBQ Chicken Bake

 

I wasn't too sure whether I was going to post this recipe on the blog, but when I uploaded it to Instagram a lot of people asked for the recipe, so here it is.

The sauce is what I use to make my pulled pork and I was inspired by the Nacho Feast in one of the Slimming World magazines from this year, and this is what I came up with.

It's one pro point on Filling and Healthy.

"BBQ Chicken Bake" servings="4" time="1 Hour" difficulty="easy"

Ingredients:

4 chicken breasts, chopped

8 bacon rashers, chopped

1 tbsp of mustard powder

5 tbsp of Worcestershire Sauce

3 tbsp of Balsamic Vinegar

8 tbsp of passataa

Smoked paprika

Cayenne Chili powder

4 baking potatoes

80g low fat cheese, grated

Method

1) Cut the potatoes into wedge shapes and microwave for 5 minutes. Once they're slightly soft, transfer to a baking tray and cover with 2 tsp's of health oil and sprinkle of salt. Put them in a preheated oven on 200 oc.

2) Fry the chicken and bacon in fry light until browned.

3) Mix the rest of the ingredients (minus the cheese) together in a bowl to make the sauce. Once the chicken is done, pour the sauce over, bring to the boil and cover until the potatoes are cooked (around 25 mins).

4) When the potatoes are done, remove from the oven and spread over a serving dish. The pour the chicken mixture over the top. Sprinkle the cheese on top and put back in the oven until melted.

5) Dish up and enjoy.