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Coconut-Chilli Chicken

Coconut-Chilli Chicken

with Sweet Potato and Black Bean Jumble

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The marinade on the chicken provides a great sweetness to this dish that works perfectly alongside the heat from the fajita seasoning. All ready in the shake of a mariachi band's maracas..


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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Diced Sweet Potato

1.5 tsp

Mexican Spice

2 unit(s)

Coconut & Chilli Marinated Chicken Breast


1 punnet(s)

Cherry Plum Tomatoes

1 bunch(es)


½ unit(s)


1 tin(s)

Organic Black Beans

1 sachet

Easy Garlic

100 grams

Feta Cheese

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2046 kJ
Energy (kcal)489 kcal
Fat18.0 g
of which saturates9.0 g
Carbohydrate42 g
of which sugars7.0 g
Protein44 g
Salt2.93 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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a) Pop the diced sweet potato on a baking tray and drizzle on a splash of oil. b) Season with salt and the fajita seasoning, toss to combine. c) Roast in the oven until soft and golden, 15-18 mins. Turn halfway through cooking


a) Heat a splash of oil in a frying pan over medium-high heat. b) When hot, brown the chicken breasts for 2-3 mins on each side, then transfer to the baking tray in the oven. c) Roast the chicken until the middle is no longer pink, 12-14 mins. d) Wipe out the frying pan we will use it again in a moment.


a) Meanwhile, halve the cherry plum tomatoes. b) Roughly chop the coriander (stalks and all). c) Zest then halve the lime. d) Drain and rinse the black turtle beans.


a) When the chicken and sweet potato have 5 mins left, heat a splash of oil in the frying pan over medium-high heat. b) Add the cherry tomatoes, cook for a minute, then add the garlic, stir and cook for 2 mins. Next add the black beans. c) Cook for another 2 mins, then remove from the heat.


a) Share the bean jumble between your bowls. b) Top with the roasted sweet potato. c) Slice the chicken and arrange on top. d) Finish by crumbling over the feta cheese.