AI-generated image, for illustration only.
Smokey BBQ Chicken & Potato Mash
with Garlic Carrot & Zucchini
Comfort food on a weeknight clock — smoky, BBQ-rubbed chicken next to proper buttery mash and a quick garlic stir-fry. All three pieces cook at the same time, so nothing sits around going cold.
Ingredients (for 2)
Pantry basics not counted above: olive oil for cooking, and salt & pepper to taste.
Method
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Boil and mash the potato
Peel the potato and cut into large chunks. Cook in a saucepan of boiling salted water until a knife slides through easily, 10–15 minutes. Drain, return to the pan, and mash with the milk, butter and a generous pinch of salt until smooth. Cover to keep warm.
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Prep and coat the chicken
While the potato cooks, cut the carrot and zucchini into thin sticks. Stir together the smoked paprika, brown sugar, garlic powder, onion powder, cumin and chilli in a bowl — that's the BBQ blend. Slice each chicken breast horizontally into two thinner steaks, add to the bowl with a splash of water and a drizzle of oil, and turn to coat.
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Cook the veg
Heat a drizzle of oil in a frying pan over medium-high heat. Stir-fry the carrot and zucchini until just softened, 4–5 minutes, then add the garlic and cook a further minute. Season and set aside, covered to keep warm.
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Cook the chicken
Same pan, back to medium-high heat with a little more oil. Cook the chicken 3–6 minutes a side depending on thickness. Off the heat, add the BBQ sauce and a splash of water, turning to coat while it's still warm.
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Serve
Divide the mash, chicken and veg between plates and spoon any sauce left in the pan over the top.