Healthy BBQ chicken
Serves 2
Easy
Prep:
Cook: -
plus optional overnight marinating
Coat skinless chicken breasts in our low-sugar barbecue glaze for a lovely, healthy summer meal to eat al fresco. Enjoy with an avocado and tomato salad on the side
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- 4 skinless chicken breast fillets(about 760g)
- 125g passata
- 1 medjool datestoned
- 2 garlic cloves
- 1 tbsp balsamic vinegar
- 1tsp smoked paprika
- ½tsp mustard powder
- 1 tsp olive oilplus extra if frying
- 4 jacket potatoesto serve (optional)
For the salad
- 2 avocadospeeled, stoned and cut into large wedges
- ½ lemonjuiced
- 4-6 tomatoes(depending on size), chopped
- 1 large yellow pepperdeseeded and finely chopped
- 1 red onionfinely chopped (160g)
- 20g corianderchopped
Nutrition: Per serving
- kcal488low
- fat18g
- saturates4g
- carbs15g
- sugars13g
- fibre7g
- protein49ghigh
- salt0.2g
Method
step 1
Put the chicken fillets in a food bag or between two sheets of baking parchment, and bash lightly with a rolling pin until they are an even thickness – avoid making them too thin. Put in a large shallow dish.
step 2
Pour the passata into a large bowl along with the date, garlic, balsamic, paprika, mustard powder and oil. Blitz using a hand blender until smooth, then pour over the chicken, turning it several times to ensure it’s well coated. Cook straightaway as directed below, or cover and chill to marinate overnight.
step 3
Cook the chicken on a barbecue over ashen coals for 6-7 mins on each side, or fry in a non-stick pan over a medium-high heat with a drizzle oil for 6-7 mins each side until cooked through. Toss the salad ingredients together in a bowl and serve with the chicken and jacket potatoes, if you like.
