Chipotle Spiced Chicken

Name: Chipotle Spiced Chicken with Mexican Potatoes and Roasted Veggies
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 Potato; 1 Mexican Spice; 2 British Chicken Breasts; 1 Chipotle Paste; 1 Bell Pepper; 1 Garlic Clove; 1 Red Onion; 1 Coriander; 75 Soured Cream

with Mexican Potatoes and Roasted Veggies

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You may have heard of a chipotle (pronounced “chi-pot-lay”), maybe you’ve even cooked with one before, but do you know exactly what a chipotle pepper is...? A chipotle pepper is simply a smoked, dried jalapeño. Their distinct smokey flavour works brilliantly as a marinade for the chicken, and we’ve put out the fire a little by serving it with a good dollop soured cream. Enjoy!

Tags:

Under 600 calories

•Spicy

Allergens:

Milk

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.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

450

Potato

Mexican Spice

British Chicken Breasts

Chipotle Paste

Bell Pepper

(May contain traces of: Celery)

Garlic Clove

Red Onion

Coriander

Soured Cream

(Contains: Milk)

Nutritional information

Energy (kJ)2050 kJ

Energy (kcal)490 kcal

Fat11 g

of which saturates5 g

Carbohydrate53 g

of which sugars9 g

Protein46 g

Salt0.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Knife

•Bowl

•Garlic Press

•Small Bowl

•Spoon

•Grill Pan

•Tongs

•Plate

Instructions

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes on a large, low-sided wide baking tray. Drizzle with oil, sprinkle over the Mexican spice, then season with salt and pepper. Toss to coat, then spread out into a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, put the chicken into a bowl, add a drizzle of oil and half of the chipotle paste (be careful - it's spicy, add less if you don't like heat). Season with salt and pepper, mix well to coat the chicken in the chipotle, then keep to one side. IMPORTANT: Wash your hands after handling chicken and its packaging.

Halve the pepper and remove the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Roughly chop the coriander (stalks and all). In a small bowl, mix the remaining chipotle through the soured cream.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the chicken and cook until browned, 4-5 mins on each side. Transfer the browned chicken to a baking tray and roast on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Pop your frying pan back on medium-high heat and add a splash of oil (no need to wash out your pan). When the oil is hot add the pepper and onion. Cook until soft and slightly charred, 6-8 mins. Add the garlic and cook for 1 min more, season to taste with salt and pepper if needed, then remove the pan from the heat.

When the chicken is ready, leave it to rest on a chopping board for a couple of mins. Add the cooked veggies to the potato tray and mix together to combine. Cut each chicken breast into five slices and serve on top of a bed of roasted potatoes and veggies. Finish with a dollop of the chipotle soured cream and a sprinkling of coriander. Enjoy!