Chipotle Chicken

Chipotle Chicken

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 18, 2018.

With capsicum salsa and lemon yoghurt


Ingredients

CAPSICUM SALSA

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

CHIPOTLE CHICKEN

  • 1 can kidney beans
  • 2 teaspoons oil, for cooking (or use spray oil)
  • 550g lean chicken breast
  • 1 brown onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 sachet chipotle sauce
  • ¼ cup water

MESCLUN

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

LEMON YOGHURT

  • Zest and juice of ½ lemon
  • 150g yoghurt

Steps

  1. Prepare brown onion, garlic and lemon. Very finely dice red onion; dice capsicum 1cm; peel corn cob and remove kernels; dice tomato 1cm; finely chop coriander. Place veggies in 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 large fry-pan on high heat. Pat chicken dry and cut into 2cm strips. Cook chicken 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 2-3 minutes, until chicken is cooked and sauce has thickened. Season to taste.
  3. While chicken cooks, whisk oil, vinegar, mustard and honey together in a large bowl. Peel carrot into ribbons and thinly slice core. Add mesclun and carrot to bowl with dressing just before serving then toss to combine.
  4. In a small bowl, whisk together all lemon yoghurt ingredients.
  5. TO SERVE divide mesclun between bowls. Place chipotle chicken on the side, spoon over capsicum salsa and dollop over lemon yoghurt.

Nutritional Information

Energy 1529 kj
365 kcal
Protein 40.6g
Carbohydrate 25.0g
Fat 9.6g