Baked Southern- style Chicken with Sweet Potatoes and Slaw
By Ocado
Published on 17 February 2026
We’ve tossed chicken breast mini fillets with herbs and spices before baking to create our version of Southern-style Chicken. Served with Sweet potato wedges and a crunchy slaw this is the perfect midweek meal for the whole family, add some sliced avocado or corn-on-the-cob to boost your veg, if you like.Time and servings
40 minsTotal time
2Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 4 garlic cloves, crushed
- 1 tbsp nacho seasoning
- 1 tsp hot smoked paprika
- 1 tsp runny honey
- 300g mini chicken breast fillets
- 1 medium (200g) sweet potato, skin-on
- 1 tbsp olive oil cooking spray
- 1 lime, zested and cut to wedges
- 1 tbsp low fat mayonnaise
- 1 tbsp clementine juice
- 1 tsp wholegrain mustard
- 1 tbsp chives, finely chopped
- 120g shredded veg, we used a mixture of red cabbage and carrot
- 2 tbsp mixed seeds
- ½ tsp less salt soy sauce
Method
Step 1
Heat the oven 200°C/180°C fan/gas 6. Mix the garlic, nacho seasoning, paprika and honey in a bowl then add the chicken and toss to coat.Step 2
Spread the potato over a baking tray, spray with half the cooking oil, season then roast for 15 mins.Step 3
Add the chicken to the pan and roast for a further 15 mins until cooked through and beginning to char. Remove from the oven and grate over the lime zest, set aside.Step 4
Meanwhile, make the slaw. Mix the mayonnaise, clementine juice, mustard and most of the chives in a mixing bowl. Add the shredded vegetables and toss to coat, season to taste.Step 5
Set a small frying pan over medium heat and fry the seeds for 1-2 mins until beginning to colour. Add the soy sauce, stir then remove from the heat.Step 6
To serve, divide the chicken, potato and slaw between plates then sprinkle with the remaining chives and a squeeze of lime.