Tex-Mex Seared Chicken & Charred Corn Slaw
with Garlic Oil- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Ingredients
330 g
Chicken Breast
2
Garlic
1 packet
Pea Pods
1 packet
Slaw Mix
1
Silverbeet
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Cooking Steps
• Drain sweetcorn. • Roughly chop silverbeet. Trim and roughly chop pea pods. • 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.
• In a small bowl, combine garlic, Tex-Mex spice blend and a generous drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Set air fryer to 200°C. Place chicken into a foil-lined air fryer basket and cook until cooked through, 15-18 minutes. • In the last minute of cook time, remove basket from air fryer and brush chicken all over with spice mixture. Return to air fryer and cook until fragrant. TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a lined oven tray and brush all over with spice mixture. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.
• To the charred corn, add slaw mix, silverbeet, pea pods, smokey aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white wine vinegar. Season and toss to combine.
• Divide Tex Mex seared chicken and charred corn slaw between plates. • Spoon over any extra garlic oil over chicken to serve. Enjoy!
