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