Healthy BBQ chicken
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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 4skinless chicken breast fillets (about 760g)
- 125g passata
- 1medjool date, stoned
- 2garlic cloves
- 1tbsp balsamic vinegar
- 1tsp smoked paprika
- ½tsp mustard powder
- 1tsp olive oil, plus extra if frying
- 4jacket potatoes, to serve (optional)
- 2avocados, peeled, stoned and cut into large wedges
- ½lemon, juiced
- 4-6 tomatoes (depending on size), chopped
- 1large yellow pepper, deseeded and finely chopped
- 1red onion, finely chopped (160g)
- 20g coriander, chopped
Instructions
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.