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Glazed apple BBQ chicken

with pecan slaw and ranch dressing

Ready in around 25 mins

RECIPE FACT:
Ranch dressing can be very heavy, and calorie loaded. Ours is made with a yoghurt base for a lighter version.
Nutritional Info:
  • Energy: 2,139kJ (511kcal)
  • Protein: 33g
  • Carbohydate: 39g
  • Sugars: 22g
  • Fat, total:23g
  • Saturated:4g
  • Sodium:593mg
  • Contains:Eggs, Gluten, Milk, Pecans, Soy, Sulphites, Wheat
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO COOK THE CHICKEN:

    Line an oven tray with baking paper. Place the steamed potato chips on the tray, spray with oil and season with salt. Remove the free-range chicken thigh from its packaging and pat dry with paper towel. Slice the thigh into 3 even pieces, place on the tray and season with salt and pepper. Mix the apple BBQ glaze with a spoon, spoon over the chicken and turn to coat well. Place the tray in the oven and bake for 20-22 mins or until the chicken is cooked through.

  • 2. TO MAKE THE PECAN SLAW:

    Place the coleslaw into a salad bowl. Remove the grapes from their stalk and add to the bowl. Finely chop the curly parsley, discarding the stalks and add half to the bowl. Spoon in half the ranch dressing, season with salt and toss to combine. Sprinkle the honey roasted pecans over the top.

  • TO SERVE:

    Arrange the apple BBQ chicken onto a plate with the potato chips. Serve with pecan slaw on the side and sprinkle over remaining parsley. Dollop with remaining ranch dressing.

Ingredients In your box:
  • 1 pot of apple bbq glaze
  • 1 pack of free-range chicken thigh
  • 1 pack of coleslaw
  • 1 bag of grapes
  • 1 bag of parsley
  • 1 sachet of honey roasted pecans
  • 1 pot of ranch dressing
  • 1 pack of steamed potato chips

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