Pulled BBQ Chicken Breast Buns
with Smoky Paprika Chips and Zesty Slaw
These Pulled BBQ Chicken Breast Buns are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Smoked Paprika
2
British Chicken Breasts
2
Garlic Clove
½
Lime
1
Chives
32
Mayonnaise
(Contains Egg, Mustard)
120
Coleslaw Mix
64
BBQ Sauce
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
Not included in your delivery
2
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
While the chips roast, lay the chicken thighs flat onto another baking tray, drizzle with oil and season with salt and pepper.
Roast on the top shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
While the chicken and chips cook, zest and and halve the lime. Roughly chop the chives (use scissors if easier).
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a medium bowl, combine the lime zest, chives, roasted garlic and mayo with a squeeze of lime juice. Season with salt and pepper, then add the coleslaw mix and stir to combine.
Taste and add more lime juice, salt or pepper if needed. Set your slaw aside.
Once the chicken is cooked, transfer it to a plate. Use two forks to shred the chicken as finely as you can.
Pop into a bowl and add the BBQ sauce and ketchup (see pantry for amount). Mix well to coat the chicken in the sauce, then cover with foil to keep warm.
Just before serving, halve the burger buns and pop them into your oven to warm through, 2-3 mins.
Cut any remaining lime into wedges.
When everything's ready, pop the buns onto your plates and pile the pulled BBQ chicken onto the bases, then sandwich together.
Serve the chicken buns with the paprika chips, zesty slaw and any remaining lime wedges alongside.
Enjoy!
