BBQ Cheesy Chicken With Sweet Potato Salad & Extra Chicken

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Chop your sweet potato[es] (skins on) into bite-sized pieces, the add them to a pot of boiled water over a high heat and bring to the boil and cook for 10-12 min or until fork-tender

Once done, drain and return to the pot to steam dry

Add your chicken breast portions to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the flattened chicken (cooking for 3 or more? Use two pans!) with a pinch of salt and pepper and cook for 9-10 min on each side or until charred and cooked through (no pink meat!)

Meanwhile, chop your tomato[es] into wedges

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Grate your cheddar cheese

Peel and finely chop (or grate) your garlic

Combine the chopped garlic with your mayo, dried oregano, white wine vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water in a large bowl

Season with a pinch of salt and pepper and give everything a good mix up – this is your ranch-style dressing

Once cooked, divide your BBQ sauce between your cooked chicken breasts and spread it evenly all over with the back of a spoon, then top with the grated cheese

Add a splash of cold water to the pan and cook, covered, for a further 3-4 min or until the cheese has melted – this is your cheesy BBQ chicken

Add the cooked sweet potato, shredded lettuce and tomato wedges to the bowl with the ranch dressing and toss – this is your sweet potato ranch-style salad