4 large baking potatoes, peeled and cut into fries
2 sweetcorn cobs, halved
2 x 390g cans Barbecue Heinz Beanz
For the slaw: 1 large carrot, peeled and coarsely grated
Quarter red cabbage, finely shredded
Quarter white cabbage, finely shredded
Juice of 1 lemon
3 tbsp fat-free natural fromage frais
For the chicken: 8 tbsp tomato pure
2 tsp sweet smoked paprika
2 tsp garlic salt
1 tsp ground ginger
2 large egg whites
6 skinless and boneless chicken thighs
6 chicken drumsticks, skins removed
4 slices wholemeal bread (from a small 400g loaf), whizzed into breadcrumbs in a food processor
Low-calorie cooking spray
1 Preheat your oven to 220C/fan 200C/gas 7. Mix all the slaw ingredients in a bowl. Season and chill.
2 For the chicken, mix together the tomato pure, paprika, garlic salt and ginger in a large bowl and season well. Whisk the egg whites until stiff, then fold into the tomato mixture.
3 Dip the chicken pieces into the egg mixture, then roll in the breadcrumbs to coat evenly. Place on a baking tray lined with baking paper and spray with low-calorie cooking spray. Bake for 25-30 minutes.
4 Meanwhile, boil the fries for 2-3 minutes, then drain well. Spread on a non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season and add to the oven. Cook the chicken and chips for 15 minutes, or until golden.
5 Place a non-stick griddle pan over a high heat. When hot, spray the sweetcorn with low-calorie cooking spray and cook for 8-10 minutes, turning often. Heat the beans. Serve 3 pieces of chicken per person with the fries, slaw, sweetcorn and beans.