BBQ Chicken Breast with Cajun Wedges & Apple Coleslaw

Serving size

1 person 2 people 4 people

Ingredients

1 spring onion
1 tsp smoked paprika
25g honey
2 tbsp tomato ketchup

(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
1 apple
1 carrot
1 sweetheart cabbage
2 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
80g greek style yoghurt (Milk)
2 British Free Range chicken breasts
2 large potatoes
1 tbsp Cajun spice mix

(Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	651Kcal
	407kJ	2725kJ
Fat	2.7g	18g
of which saturates	1.0g	6.7g
Carbohydrates	11g	74g
of which sugars	4.9g	33g
Protein	7.5g	50g
Salt	0.22g	1.5g
Fibre	1.6g	11g

Ingredients

1 apple (use half)
1 spring onion (use half)
1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
2 tbsp tomato ketchup (use half)

(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
1 tsp smoked paprika (use half)
80g greek style yoghurt (use half) (Milk)
2 tsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 British Free Range chicken breast
1 sweetheart cabbage (use half)
1 carrot (use half)
25g honey (use half)
1 tbsp Cajun spice mix (use half)

(Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
2 large potatoes

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	844Kcal
	405kJ	3532kJ
Fat	2.2g	19g
of which saturates	0.8g	7.1g
Carbohydrates	13g	113g
of which sugars	3.9g	34g
Protein	6.2g	54g
Salt	0.17g	1.5g
Fibre	1.7g	15g

Back

High protein 1/3 daily fibre 5 plants Low sat fat

BBQ Chicken Breast with Cajun Wedges & Apple Coleslaw

Prep time: 20 mins

Total time: 35 mins

Cuisine: American

Food group: Poultry

The flavours of an outdoor summer barbecue. Juicy British chicken breast is drenched in a smoky-sweet homemade BBQ sauce. Dished up with spicy potato wedges and a cooling cabbage and carrot coleslaw. We're hungry just thinking about it!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 8
Line a baking tray with parchment paper
Pull out a medium frying pan, a medium baking dish, a large bowl, a grater & a peeler

Get the wedges on

Cut the potatoes into wedges
Place onto the lined baking tray and toss with 2 tsp oil, half the Cajun spice and a pinch of salt and pepper
Roast for 25-30 mins, until golden

Chicken time

Heat the medium frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the chicken, sprinkle with the remaining Cajun spice and cook for 4 mins per side. Season with salt and pepper
Transfer the chicken to the medium baking dish and roast for 10 mins

Build the slaw

Meanwhile, in the large bowl, mix together the yoghurt, vinegar and half the mustard
Trim and finely slice the cabbage. Coarsely grate the carrot (peel optional). Core and thinly slice the apple
Add the carrot, cabbage and apple to the yoghurt bowl and season with salt and pepper. Mix well, then set aside

Make the BBQ sauce

Rinse the frying pan and return to medium heat. Add the ketchup, honey, paprika, the remaining mustard and 3 tbsp water (1 1/2 tbsp for 1 person). Stir to combine and simmer for 1-2 mins
After 10 mins, spoon the sauce over the chicken and return to the oven for 4 mins, until glazed and cooked through

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Thinly slice the spring onion
Share the BBQ chicken between plates, with the wedges and slaw alongside. Spoon over any remaining sauce and sprinkle with the spring onion to finish