Chipotle Chicken

Chipotle Chicken

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 18, 2018.
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With capsicum salsa and lemon yoghurt

Ingredients

CAPSICUM SALSA

  • ¼ red onion
  • ½ capsicum
  • ½ corn cob
  • 1 tomato
  • 2 tablespoons coriander
  • Zest and juice of ¼ lemon
  • Pinch of salt
  • ½ teaspoon extra-virgin olive oil

CHIPOTLE CHICKEN

  • ½ can kidney beans
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 275g lean chicken breast
  • ½ brown onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 sachet chipotle sauce
  • ¼ cup water

MESCLUN

  • ½ teaspoon extra-virgin olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • ¼ teaspoon honey
  • ½ carrot
  • 1/3 bag mesclun

LEMON YOGHURT

  • Zest and juice of ¼ lemon
  • ¼ cup yoghurt

Steps

  1. Prepare brown onion, garlic and lemon. Very finely dice red onion; dice capsicum 1cm; peel corn and remove kernels; dice tomato 1cm; finely chop coriander. Add to a medium bowl, along with all remaining capsicum salsa ingredients. Toss well to combine and set aside. Drain kidney beans, rinse and leave to drain well.
  2. Heat oil in a medium fry-pan on high heat. Pat chicken dry and slice into 2cm strips. Cook for 1-2 minutes, until starting to caramelise. Add brown onion, garlic and a pinch of salt. Cook for 3-4 minutes, stirring often, until onion starts to soften. Add chipotle sauce, kidney beans and water. Continue to cook for about 1-2 minutes, until chicken is cooked through and sauce has thickened. Season to taste.
  3. While chicken cooks, whisk oil, vinegar, mustard and honey together in a medium bowl. Peel carrot into ribbons and thinly slice core. Add mesclun and carrot to bowl with dressing and toss just before serving.
  4. In a small bowl, combine lemon yoghurt ingredients.
  5. TO SERVE place mesclun in bowls. Place chicken on side, spoon over capsicum salsa and dollop over lemon yoghurt.

Nutritional Information

Energy 1538 kj
368 kcal
Protein 40.5g
Carbohydrate 25.7g
Fat 9.5g