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Southwest-inspired Double Chicken Loaded Wedges

Southwest-inspired Double Chicken Loaded Wedges

with black beans and melted cheddar cheese
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
967 kcal
Protein
: 
96.6g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Serving amount

600 grams

Potatoes

2 sachet(s)

BBQ Sauce

2 sachet(s)

Chipotle Paste

62.5 grams

Scallion

50 grams

Grated Cheese

(Contains: Milk)

1 pack(s)

Black Beans

600 grams

Diced Irish Chicken Breast

1 sachet(s)

BBQ Rub

1 unit(s)

Onion

200 grams

Tomato

125 grams

Radish

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)4044 kJ
Energy (kcal)967 kcal
Fat15.7 g
of which saturates7.8 g
Carbohydrate93.2 g
of which sugars15.1 g
Dietary Fiber28.2 g
Protein96.6 g
Salt3.4 g
Potassium1538.2 mg
Calcium63 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Oven dish
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Make the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wedges (no need to peel).
  • Pop the wedges onto a large (lined) baking tray.
  • Drizzle with oil, and season with BBQ rub, salt and pepper then toss to coat. Spread out in a single layer.
  • Cook on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Make the Salsa
2
  • Meanwhile, trim and thinly slice the scallion. Cut the tomato into 2cm chunks.
  • Halve, peel and chop the onion into small pieces.
  • Trim and quarter the radish.
  • Mix the onion, radish and tomato in a bowl and season with salt and pepper.
  • Drain and rinse black beans then pop into a medium bowl and roughly mash with a fork.

TIP: The smaller you chop the onion, the less of a bite it will have.

Start the Sauce
3
  • Place a pot over high heat with 150ml water (per 2P).
  • Add the BBQ sauce, chipotle paste and ¼ tsp salt (per 2P) and pepper.
  • Bring the sauce to the boil, giving it a good stir to ensure everything is combined.
  • Once boiling, lower the heat to medium then add the chicken and beans.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

Simmer the Chicken
4
  • Cover and simmer until chicken is cooked and tender, 10-12 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Chicken is safe to eat when no longer pink in the middle.
  • Stir occasionally to prevent sticking and lower the heat if necessary.
Melt the Cheese
5
  • Once chicken has cooked, taste the sauce and season with salt and pepper, if required. It should have a thick consistency.
  • Pop the BBQ chicken and bean mix into an oven dish and top with the grated cheese. 
  • Bake in the oven until the cheese is golden and bubbly, 5-6 mins. 

TIP: If the sauce becomes too thick, loosen with a splash of water.

Dish Up
6
  • Remove the potato wedges from the oven and divide between plates.
  • Serve salsa, chicken and scallion separately.
  • Have everyone pile the BBQ chicken on top of their wedges at the table.
Meal right image

Explore Similar Recipes

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Radish Recipes
Black Bean Recipes
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