Barbecue Chicken with Loaded Vegetables
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.
Notes
Cooks tip
Add some cooked rice to the vegetables for a more substantial meal.
1.3g salt
Nutrition
Serving: 363g | Calories: 691kcal | Carbohydrates: 34g | Protein: 59g | Fat: 32g | Saturated Fat: 4.2g | Fibre: 13g | Sugar: 20g