Directions
- 1Season the chicken breast with smoked paprika, garlic granules, salt and pepper.
- 2Heat a pan over medium heat and add the seasoned chicken.
- 3Pan-fry the chicken for 4-5 minutes on each side until browned and almost cooked through.
- 4Add the diced red onion and chopped garlic to the pan and cook until softened.
- 5Pour in the chicken stock, BBQ sauce, and Worcestershire sauce.
- 6Simmer for 5 minutes, then remove the chicken from the pan.
- 7Shred the cooked chicken with two forks.
- 8Return the shredded chicken to the pan with the sauce and cook for a couple of minutes until the sauce has thickened.
- 9Meanwhile, add the peeled and chopped potatoes to a large pot of salted boiling water and cook until fork tender.
- 10Drain the cooked potatoes.
- 11Mash the potatoes with butter, milk, salt, and pepper.
- 12Cook the bacon in a separate pan until crispy.
- 13Divide the mashed potatoes between two bowls.
- 14Spoon the BBQ pulled chicken over the mashed potatoes in each bowl.
- 15Scatter the grated cheddar and mozzarella cheese over the chicken.
- 16Place the bowls under a hot grill for 1-2 minutes until the cheese is melted and bubbly.
- 17Top with crispy bacon and a sprinkle of fresh parsley before serving.
Ingredients
- 250 g chicken breast
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 red onion
- 1 tsp chopped garlic
- 200 ml chicken stock
- 60 g bbq sauce
- 1 tsp Worcestershire sauce
- 500 g Maris Piper potatoes, peeled and chopped
- 15 g lighter butter spread
- 80 ml semi-skimmed milk
- Salt
- Black pepper
- 2 streaky bacon rashers chopped
- 35 g reduced-fat cheddar, grated
- 15 g mozzarella grated
- Fresh parsley chopped
Equipment
panforkslarge potstrainerbowlsgrill
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