Barbecue Chicken with Loaded Vegetables

Course dinner
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 691kcal

Ingredients

  • For the chicken:
  • 3 tbsp tomato ketchup
  • 2 tbsp brown sauce
  • 1 tsp Worcestershire sauce
  • 2 tbsp clear honey
  • 1 tbsp barbecue seasoning
  • 1 tbsp olive oil
  • 25 g California Walnuts finely chopped
  • 4 chicken breast fillets flesh scored
  • For the vegetables:
  • 300 g broccoli cut into small florets
  • 100 g frozen edamame beans
  • 1 tbsp olive oil
  • 400 g can borlotti beans drained and rinsed
  • 100 g California Walnuts roughly chopped
  • 195 g can sweetcorn drained

Instructions

  • Mix all the marinade ingredients together and add the chicken, ensuring it’s completed coated. Marinate ideally for 1-2 hours.
  • Preheat the oven to 200oC, gas mark 6. Place the chicken on a baking tray, reserving the excess marinade and roast for 25-30 minutes.
  • Meanwhile, blanch the broccoli and edamame beans in boiling water for 2-3 minutes and drain well. Heat the oil in a large frying pan and fry the broccoli mix, borlotti beans, Walnuts and sweetcorn with the remaining marinade and juices from the chicken, for 3-4 minutes.
  • Slice the chicken and serve with the vegetables.

Nutrition

Serving: 363g | Calories: 691kcal | Carbohydrates: 34g | Protein: 59g | Fat: 32g | Saturated Fat: 4.2g | Fibre: 13g | Sugar: 20g

Notes

Cooks tip
Add some cooked rice to the vegetables for a more substantial meal.
1.3g salt
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