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.
BBQ Chicken Breast with Cajun Wedges & Apple Coleslaw
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!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 spring onion (use half)
- 1 apple (use half)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 2 large potatoes
- 1 tbsp Cajun spice mix (use half) (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 25g honey (use half)
- 1 carrot (use half)
- 1 sweetheart cabbage (use half)
- 1 British Free Range chicken breast
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g greek style yoghurt (use half) (Milk)
- 1 tsp smoked paprika (use half)
- 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)
Nutritional Information
Calories: 844
Protein: 54g
Carbs: 113g
Fat: 19g
Ingredients
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 apple
- 1 spring onion
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 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 sweetheart cabbage
- 1 carrot
- 2 British Free Range chicken breasts
- 2 large potatoes
- 80g greek style yoghurt (Milk)
- 1 tsp smoked paprika
Nutritional Information
Calories: 651
Protein: 50g
Carbs: 74g
Fat: 18g
BBQ Chicken Breast with Cajun Wedges & Apple Coleslaw
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!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.