Chipotle Chicken with Kumara Chips and Veggie Slaw

Chipotle Chicken with Kumara Chips and Veggie Slaw

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 18, 2016.
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A fun chipotle chicken dish!

Ingredients

KUMARA CHIPS

  • 600g red kumara, scrubbed and cut into 1.5cm-thick chips
  • 1 tablespoon olive oil

CHIPOTLE CHICKEN

  • 1 tablespoon olive oil
  • 1/2 red onion, finely diced
  • 450g chicken mince
  • 1–1 1/2 tablespoons chipotle sauce (depending on heat preference)

DRESSING

  • 2 teaspoons runny honey
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

VEGGIE SLAW

  • 1 carrot
  • 2 baby bok choy, ends trimmed 1cm and rinsed
  • 1 capsicum
  • 1/2 red onion

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara with olive oil on prepared tray and season with salt and pepper. Roast for about 25 minutes, until golden and tender. Turn once during cooking.
  3. Heat second measure of olive oil in a large fry-pan on mediumhigh heat. Cook first measure of red onion for about 2 minutes, until soft. Add chicken mince and cook, breaking up with a wooden spoon, for 8–10, minutes until cooked and starting to brown.
  4. While chicken is cooking, prepare dressing and slaw. Whisk all dressing ingredients together in a large bowl and set aside.
  5. Peel and grate carrot; slice bok choy in half lengthways and thinly slice; remove core and seeds from capsicum and thinly slice; thinly slice remaining red onion. Add all to bowl with dressing, season with salt and pepper and mix well to combine.
  6. When chicken has finished cooking, remove from heat. Stir through chipotle sauce and season to taste with salt and pepper.
  7. Divide chipotle chicken and kumara chips between plates. Serve veggie slaw on the side.

Nutritional Information

Energy 1886 kj
451 kcal
Protein 23.5g
Carbohydrate 42.2g
Fat 20.5g