Mexican Seared Chicken
with Charred Corn Slaw- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Give juicy chicken some heat with our Tex-Mex spice blend and you have a flavourful protein for a carb-conscious bowl. The charred corn slaw is a wonderful addition to keep the carbs low but the crunch up! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 tin
sweetcorn
1 bag
baby spinach leaves
2 clove
garlic
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain sweetcorn. • Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute, add garlic and sprinkle over Tex-Mex spice blend, and cook, until fragrant, gently turning chicken to coat.
• To the bowl with the charred corn, add slaw mix, spinach, garlic aioli, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.
• Divide Mexican seared chicken and charred corn slaw between plates. Enjoy!
