BBQ Double Chicken Breast Loaded Cheesy Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for an initial 20-25 min or until golden and starting to crisp

Peel and finely slice most of your red onion[s]

Dice the remaining red onion[s] finely

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 your chicken with the sliced onion (you'll use the remaining chopped onion later!), half your ground smoked paprika (save the rest for later!) and a pinch of salt

Cook for 5-6 min on each side until the chicken is cooked through (no pink meat!) and the onion has softened

(Doubled your protein? Use 2 pans!)

Whilst the chicken is cooking, finely grate your lighter cheese

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

Chop your tomato[es] finely

Add your chopped tomato to a large bowl with the shredded lettuce and remaining chopped onion

Add your cider vinegar and a little drizzle of olive oil and toss together – this is your salad

In a separate bowl, combine your natural yoghurt with the remaining ground smoked paprika, your roasted garlic paste and a pinch of salt – this is your smoky yoghurt

Once done, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Return the pulled chicken to the pan with your BBQ sauce and give everything a good mix up –this is your BBQ pulled chicken

Once the chips are golden and starting to crisp, push the chips into 1 pile per person and top with the grated lighter cheese

Return the tray[s] to the oven for a final 4-5 min or until the cheese has melted – these are your cheesy fries