BBQ Cheesy Free Range Chicken With Sweet Potato Ranch Salad

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

Chop your potato[es] (skins on) into bite-sized pieces, then 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 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 high heat

Once hot, add the flattened chicken with a pinch of salt and pepper and cook for 10-12 min, turning once halfway or until charred and cooked through (no pink meat!)

Tip: Cooking for 3 or more? Use two pans!

(Doubled your protein? Use 2 pans!)

Meanwhile, chop your tomato[es] into wedges

Wash your salad, then pat it dry with kitchen paper

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