Mexican Chicken

Mexican Chicken

Ready in 45 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 25, 2017.

With pumpkin, corn, coriander and pink pickle.


Ingredients

PINK PICKLE

  • 2 tablespoons water
  • 2 tablespoons vinegar (e.g. apple cider, white wine)
  • ¼ teaspoon salt
  • ¼-½ red onion, very thinly sliced

PUMPKIN, SPINACH AND CORN

  • 200g pumpkin, skin on, diced 2cm
  • ½ teaspoon olive oil, for baking (or use spray oil)
  • ½ can chickpeas
  • 250g frozen corn
  • ½ punnet cherry tomatoes
  • 1 teaspoon fennel cumin seeds
  • ½ bag baby spinach leaves

MEXICAN CHICKEN

  • 275g chicken breast steaks
  • 1½ teaspoons chipotle spice mix
  • ½ teaspoon olive oil

CORIANDER LIME YOGHURT

  • 1 tablespoon coriander leaves and stalks
  • ½ pottle natural yoghurt
  • Zest and juice of ½ lime

TO SERVE

  • 1-2 tablespoons coriander leaves and stalks
  • ½ lime, cut into wedges

Steps

  1. oven to 220°C. Line two oven trays (one with a lip) with baking paper.
  2. Place water, vinegar and salt in a small pot, bring to the boil then remove from heat. Place onion in a small bowl or mug and pour over pickling liquid. Stir well and set aside in fridge to cool.
  3. Toss pumpkin with oil on prepared tray (with a lip) and season with salt. Bake for 15 minutes. Drain and rinse chickpeas and pat dry. When pumpkin has been cooking for 15 minutes, add chickpeas, corn and tomatoes to tray. Sprinkle over fennel cumin seeds, then bake for a further 15 minutes, until vegetables are cooked.
  4. While pumpkin cooks, pat chicken dry. Season and coat in chipotle spice mix and oil. Place, in a single layer, on second prepared tray.
  5. When vegetables have about 15 minutes cook time remaining, bake chicken (on rack above vegetables) for 7–10 minutes, until just cooked. Remove from oven and cover in foil to rest for 5 minutes. Slice on an angle.
  6. While vegetables and chicken cook, roughly chop both measures of coriander. Mix all coriander lime yoghurt ingredients in a small bowl and season to taste. Toss spinach and 1 tablespoon of the yoghurt mixture through tray of roasted veggies and season to taste. Drain pink pickle, reserving pickling liquid.
  7. divide Mexican chicken and vegetables between plates and top with a dollop of coriander lime yoghurt. Drizzle over any chicken resting juices and garnish with pink pickle, remaining coriander and a squeeze of lime. Drizzle over a little of the reserved pickling liquid, if desired.

Nutritional Information

Energy 1771 kj
423 kcal
Protein 41.8g
Carbohydrate 36.8g
Fat 8.5g