Mexican-Spiced Chicken & Veggie Toss
with Tomato-Corn Salsa & Aioli
Watch as the Mexican spices combine with the natural mellow and buttery flavours of the chicken, while your sweet potato crisps up in the oven. All that is left for you to do, is to whip up a quick and tasty salsa!
Ingredients
1
Capsicum
330 g
Chicken Breast
1 tin
Sweetcorn
1 packet
Garlic Aioli
1 sachet
Mexican Fiesta Spice Blend
1 packet
Snacking Tomatoes
1
Spring Onion
2
Sweet Potato
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, roughly chop snacking tomatoes. • Thinly slice spring onion. • Drain sweetcorn. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• Heat a large frying pan over high heat. Cook corn, tossing, until lightly browned, 4-5 minutes. • Transfer to a medium bowl. Set aside to cool slightly. TIP: Cover the pan with a lid if the kernels are 'popping' out.
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat and substitute with a little more flour. On a plate, combine Mexican Fiesta spice blend, the plain flour, the salt and a pinch of pepper. Add chicken, gently turning to coat. • Return frying pan to medium-high heat with the butter and a drizzle of olive oil. When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.
• While chicken is cooking, to the bowl with corn, add tomato and spring onion. • Add a drizzle of the white wine vinegar and olive oil. • Toss to coat. Season to taste.
• Divide Mexican-spiced chicken and roast veggies between plates. • Spoon any pan juices and the spring onion and corn salsa over the chicken. • Serve with a dollop of garlic aioli. Enjoy!
