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Chipotle Spiced Chicken

Chipotle Spiced Chicken

with Mexican Style Potatoes, Roasted Veg and Chipotle Creme Fraiche

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This delicious Chipotle Spiced Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 caloriesSpicy
Allergens:Milk

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 sachet

Mexican Style Spice Mix

2 unit(s)

Chicken Fillet

1 sachet

Chipotle Paste

1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

1 unit(s)

Red Onion

1 bunch(es)

Coriander

75 grams

Creme Fraiche

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2253 kJ
Energy (kcal)538 kcal
Fat16.0 g
of which saturates8.0 g
Carbohydrate54 g
of which sugars10.0 g
Protein46 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Mexican style spice mix and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

2

Meanwhile, put the chicken into a large bowl with a drizzle of oil and half the chipotle paste (careful, it's hot - add less if you don't like heat). Season with salt and pepper, then mix well until the chicken is evenly coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the chicken and cook until browned, 4-5 mins on each side. Transfer the chicken to another baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

While the chicken cooks, halve the pepper and discard 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 together the creme fraiche and remaining chipotle, then set aside.

5

Once the chicken is cooked, cover with foil and allow to rest for a couple of mins. Wipe out the (now empty) frying pan and pop it back on medium-high heat with a drizzle of oil. Once 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 with salt and pepper, then remove the pan from the heat.

6

When the potatoes are cooked, add the cooked veg to the potatoes and stir to combine, then divide between your plates. Cut each chicken breast widthways into 5 slices and lay on top of the veg. Serve with a dollop of the chipotle creme fraiche and finish with a sprinkling of coriander. Enjoy!