Mexi Rubbed Chicken with Spice Roasted Potato Salad

Mexi Rubbed Chicken with Spice Roasted Potato Salad

Ready in 40 minutes • Serves 4
This dish most recently appeared in Bargain Box (5 Nights For 4) on Sunday, May 9, 2021.
Order Now
Order Now

Ingredients

Potato Salad

  • 3 Tbsp sweet chilli sauce
  • 1 pack baby spinach
  • 1/2 red onion, thinly sliced
  • 1 drizzle of oil
  • 250g frozen corn
  • 1 pack paprika spices
  • 1 pack roasted capsicum, thinly sliced
  • 800g potatoes, diced 3cm

To Serve

  • 1 pack smoked paprika aioli
  • 2 spring onion, thinly sliced

Chicken

  • 600g free range chicken breasts, cut into steaks
  • 1 pack Mexi spices
  • 1 drizzle of oil
  • 1 pinch of chilli flakes, optional

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep potatoes and capsicum. Spread potatoes in a single layer on a lined oven tray and toss with paprika spices and oil. Season with salt and pepper and roast on upper oven rack for about 25 minutes, until tender and golden. Turn once during cooking.
  3. Toss capsicum on a second lined tray with corn and oil. Season with salt and pepper and roast on lower oven rack for about 15 minutes, until tender.
  4. Prep onion and add to a large bowl with spinach and sweet chilli sauce. When veggies are cooked, add to bowl and toss to combine. Prep spring onion and set aside.
  5. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with Mexi spices and chilli flakes and season with salt and pepper.
  6. Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest for a few minutes before slicing.
  7. Potato salad topped with chicken, smoked paprika aioli and spring onion.

Nutritional Information

Energy 2256 kj
539 kcal
Protein 41.5g
Carbohydrate 40.5g
Fat 22.0g