Mexican Chicken
with Tomato & Fetta Salad
- Gluten
- Milk
- May contain traces of allergens
This dish has all the fabulous flavours of Mexico, with a healthy kick to boot. Chicken is a great source of lean protein and sweet potato is chock full of vitamin A, vitamin C, potassium and dietary fibre. With these powerful superfoods in your corner, you’ll be feeling as bright as this fiesta worthy rainbow fetta salad.
Ingredients
200 g
sweet potato
2 fillet
free range chicken breast
½ sachet
Mild Mexican Spice Blend
(Contains: Gluten;)
2
roma tomato
1 block
fetta cheese
(Contains: Milk;)
1 bunch
coriander
Not included in your delivery
1 tbs
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the sweet potato into 1 cm cubes (unpeeled). Slice the free range chicken breast in half horizontally. Chop the roma tomatoes, crumble the fetta cheese, and pick the coriander leaves.
Place the sweet potato on a lined oven tray and toss in the olive oil. Season with salt and pepper. Place the sweet potato in the oven and cook for 30 minutes, or until golden and tender.
Meanwhile, place the free range chicken breast in a large bowl. Coat in the Mexican spice mix. Season with salt and pepper. Set aside to marinate while you make the salad.
Combine the roma tomato, fetta cheese, coriander and roasted sweet potato in a large bowl. Season to taste with salt and pepper. Pour over the balsamic vinegar and toss to coat. Set aside.
Heat a dash of olive oil in a medium frying pan over a medium-high heat. Cook the chicken for 4-5 minutes each side, or until cooked through.
To serve, divide the Mexican spiced chicken and rainbow salad between plates. Enjoy!
