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.
Smoky chicken with BBQ beans & wedges
Here's a sight for sore eyes at the end of the trail – succulent chicken breast baked with a sprinkle of smoked paprika. It's served with black beans, onions, peppers and tomatoes simmered in a garlicky barbecue sauce, plus sweet potato wedges to add a little yippee-ki-yay.
SWK: High protein
Plants 6
SWK: High fibre
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Serving size
Ingredients
- 1 sweet potato
- 1 onion
- 1 pepper
- 2 garlic clove
- 2 skinless chicken breasts
- 1 tbsp smoked paprika
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 230g black beans (Rehydrated black beans, water, salt.)
- 200g passata (tomatoes, salt, citric acid)
- 1 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 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)
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
Nutritional Information
Calories: 547
Protein: 48g
Carbs: 89g
Fat: 5.9g
Ingredients
- 2 sweet potato
- 2 onion
- 2 pepper
- 4 garlic clove
- 4 skinless chicken breasts
- 2 tbsp smoked paprika
- 200g baby tomatoes
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 460g black beans (Rehydrated black beans, water, salt.)
- 400g passata (tomatoes, salt, citric acid)
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 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)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 545
Protein: 47g
Carbs: 89g
Fat: 5.8g
Smoky chicken with BBQ beans & wedges
Here's a sight for sore eyes at the end of the trail – succulent chicken breast baked with a sprinkle of smoked paprika. It's served with black beans, onions, peppers and tomatoes simmered in a garlicky barbecue sauce, plus sweet potato wedges to add a little yippee-ki-yay.
Cook time:
35 mins
Cuisine:
American
Food group:
Poultry
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x non-stick saucepan
Get the wedges going
- Heat your oven to 200ºC/fan 180ºC/gas 6/air fryer 200ºC.
- Cut the sweet potatoes into wedges, add them to a baking tray lined with baking paper (or into the air-fryer basket) and spritz with cooking spray. Roast for 10 mins (air-fry for 8-10 mins).
Chop, chop!
- At the same time, peel and finely dice the onions. Deseed the peppers and dice into 1cm squares. Peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 5 mins, then add the garlic and cook for 1 min.
Cook the chicken
- When the wedges have had 10 mins in the oven, add the chicken to the baking tray. Lightly season to taste with salt, add a pinch of paprika and spritz with cooking spray. Bake for 18-20 mins (air-fry for 15-18 mins), until the wedges are soft and the chicken is cooked through.
Sort the beans
- Meanwhile, add the remaining paprika and the chipotle chilli paste (to taste) to the frying pan and cook for 1 min.
- Stir in the beans and their water along with the tomatoes, passata and Hendersonʼs Relish. Crumble in the stock and pour in 150ml water (200ml for 4 portions). Stir well and simmer for 5-7 mins.
Bring it all together
- Finely chop the parsley and stir half into the frying pan. Slice the chicken.
- Top the smoky beans with the chicken, serve with the wedges on the side and sprinkle over the remaining parsley.