Serves 2 (each serving contains approx 330 kcal)
Ingredients
Barbecue Chicken with Corn on the Cob & Green Beans
- 2 skinless and boneless chicken fillets
- 4 tbsp barbecue sauce (60g - readymade from a bottle or jar or see recipe link)
- 300g baby new potatoes
- 200g green beans
- 120g packet baby corn on the cob
- sea salt and freshly ground black pepper
Aoife’s Barbecue Sauce
Makes 12 servings (each 1 tbsp (15g) contains 15 kcals and there is 3 tsp in 1 tbsp)
- 1 garlic clove
- 100g tomato ketchup (no added sugar and salt)
- 50ml apple cider vinegar
- 1 tbsp orange juice (15g)
- ½ tbsp honey (7g)
- ½ tbsp Worcestershire sauce (7g)
Method
Barbecue Chicken with Corn on the Cob & Green Beans
- Preheat the oven to 180C / 350F / gas mark 4. Place the chicken fillets in a small ovenproof dish that they will fit into snugly and spoon over the barbecue sauce, turning to coat them evenly. Cover tightly with tin foil and place in the oven for 20 minutes or until cooked through and tender.
- Meanwhile, place the potatoes in a saucepan fitted with a petal steamer and cook over a medium heat for 15-20 minutes or until tender.
- Meanwhile, trim the green beans by cutting off the ends. About 5 minutes before the chicken and the potatoes are ready put the corn on the cob in a separate saucepan of boiling water with the trimmed beans and add a pinch of salt, if using. Bring to the boil, then reduce the heat and simmer for 4-5 minutes until tender
- Meanwhile, and add to the pan with the corn for the last 5 minutes.
- Drain the corn and beans and arrange on plates with the baby potatoes. Season with a little freshly ground black pepper. Add a barbecue chicken fillet to each one and spoon over any sauce that is left in the bottom of the dish. Add the green beans and lime wedges to serve.
Prepare Ahead
If time allows marinate the chicken fillets in the barbecue sauce in a non-metallic dish covered with clingfilm for up to 3 days on the bottom shelf of the fridge, which will tenderise the meat.
Aoife’s Barbecue Sauce
- Peel the garlic and use a garlic crusher or grate on the fine side of a box grater. Place in a bowl and stir in the tomato ketchup, vinegar, orange juice, honey, and Worcestershire sauce until well combined.
- Cover with clingfilm and keep in the fridge or if not using immediately transfer to a sterilised screw-topped jar or suitable airtight container. Use as required.
Prepare Ahead
This barbecue sauce will keep for up to 3 days if stored in the fridge in a sterilised screw-topped jar or suitable airtight container.
