Cheesy BBQ Chicken 'N' Chips & A Jalapeño Sausage

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

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 30 min or until golden and crisp

Please refer to the pack to cook the Jalapeño Sausage

Meanwhile, add your ground smoked paprika to a plate with a grind of black pepper

Add your chicken to the plate and turn them several times in the spices until they're nicely coated

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

Once hot, add the coated chicken and cook for 3 min on each side or until starting to brown

(Doubled your protein? Use 2 pans!)

While the chicken is cooking, grate your lighter cheese

Transfer the browned chicken to a tin foil-lined baking tray and scrunch the edges of the foil up a little around it

Tip: This will help to keep the sauce around your chicken!

Drizzle your BBQ sauce all over and put the tray in the oven for an initial 10 min

Meanwhile, combine your white wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil in a bowl with a pinch of salt and pepper – this is your dressing

After 10 min, remove the chicken tray from the oven and sprinkle over the grated cheese

Return the tray to the oven for 5 min further or until the chicken is cooked through (no pink meat!) and the cheese has melted – this is your cheesy BBQ chicken

Meanwhile, chop your tomato[es] into wedges, then slice your cucumber into rounds

Wash your salad, then pat it dry with kitchen paper

Once everything is almost ready, add the salad, chopped tomato and cucumber rounds to the bowl of dressing and give everything a gentle mix