Spicy Mexican Inspired Chicken Breast
with Charred Corn and Potato Hash
This delicious Spicy Mexican Inspired Chicken Breast has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Mexican Style Spice Mix
2
British Chicken Breasts
150
Sweetcorn
1
Bell Pepper
(May contain Celery)
1
Red Onion
1
Garlic Clove
75
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes roast, put half the Mexican style spice mix into a large bowl with a drizzle of oil. Season with salt and pepper then mix together. Lay the chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat with the other breasts. Add the chicken to the bowl of spices and turn to coat evenly all over. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Drain the sweetcorn in a sieve. Heat a large frying pan on medium-high heat (no oil). Once hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. While the corn cooks, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Once the sweetcorn is charred, transfer to another large bowl and wipe out your pan. Pop the (now empty) pan on medium-high heat with a drizzle of oil. When hot, add the onion and pepper then season with salt and pepper. Stir-fry until softened, 4-5 mins. Stir in the garlic and remaining Mexican style spice mix and stir fry for 1 min more. Once cooked, transfer the veg to the sweetcorn bowl.
Pop the (now empty) pan back on medium heat with a drizzle of oil. Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer to a plate to rest for a couple of mins.
When the potatoes are cooked, put the (now empty) frying pan back on medium-high heat (no oil). Add the veg and potatoes to the pan and stir-fry until piping hot, 2-3 mins. Share the hash between your plates, then slice the chicken widthways and lay on top. Finish with a dollop of creme fraiche. Enjoy!
