The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken with wedges, tomatoey corn sauce & salad
This really is a winner winner of a chicken dinner... Sliced chicken perches on top a lovely heap of garlicky, tomatoey sweetcorn sauce, with wedges to scoop it up and a dressed little gem lettuce for freshness and crunch.
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 1 little gem lettuce
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 10g of fresh chives
- 140g sweetcorn (sweetcorn, water, salt)
- 1 pepper
- 200g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 500g potatoes
- 2 skinless chicken breasts
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
Nutritional Information
Calories: 600
Protein: 48g
Carbs: 85g
Fat: 5.1g
Ingredients
- 1000g potatoes
- 4 skinless chicken breasts
- 2 onion
- 2 pepper
- 280g sweetcorn (sweetcorn, water, salt)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 400g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 10g of fresh chives
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 little gem lettuce
Nutritional Information
Calories: 580
Protein: 48g
Carbs: 81g
Fat: 5.0g
Chicken with wedges, tomatoey corn sauce & salad
This really is a winner winner of a chicken dinner... Sliced chicken perches on top a lovely heap of garlicky, tomatoey sweetcorn sauce, with wedges to scoop it up and a dressed little gem lettuce for freshness and crunch.
Cook time:
40 mins
Cuisine:
American
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x large saucepan
- 1x large mixing bowl
Roast the wedges
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Cut the potatoes into wedges.
- Put the wedges and the chicken breasts on a baking tray lined with baking paper, spritz with cooking spray and roast for 20-25 mins.
Things get saucy!
- Meanwhile, peel and thinly slice three-quarters of the onions, then deseed and thinly slice the peppers. Drain the sweetcorn.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions and peppers for 5-7 mins until softened.
- Add half the garlic paste, all the sweetcorn and the passata. Crumble in half the stock cube, pour in 100ml water (use all the stock and 150ml water for 4 portions) and simmer for 5-7 mins, until thickened slightly.
Sort the salad
- At the same time, finely dice the remaining onion and finely chop the chives.
- In a large mixing bowl, stir together the vinegar, oregano, remaining garlic paste, half the yogurt, the finely diced onion and three-quarters of the chopped chives.
- Quarter the lettuces lengthways, add the quarters to the bowl and coat them in the dressing.
Finish & serve
- Leave the sauce to cool slightly, then stir in the remaining yogurt. Thinly slice the chicken.
- Serve the sauce with the wedges and lettuce. Lay the chicken on top of the sauce and spoon over any remaining dressing from the salad bowl. Sprinkle over the remaining chives.