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Mexican Style Chicken

Mexican Style Chicken

with Roasted Peppers and Homemade Refried Beans

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In this flavoursome Mexican recipe, you’ll learn how to butterfly chicken. It’s a great time-saving technique as it means the meat cooks more quickly. Anything that speeds up dinner’s arrival on the table is a good thing, right? ¡Ándale, Ándale!

Tags:Under 750 calories
Allergens:Celery

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

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

1 unit(s)

Echalion Shallot

½ unit(s)

Lime

½ bunch(es)

Coriander

½ unit(s)

Green Bullet Chilli

1 tin(s)

Mixed Beans

2 unit(s)

Chicken Breast

½ tsp

Mexican Spice

½ pot(s)

Chicken Stock Powder

(ContainsCelery)

Not included in your delivery

50 milliliter(s)

Water

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1711 kJ
Energy (kcal)409 kcal
Fat14.0 g
of which saturates3.0 g
Carbohydrate18 g
of which sugars9.0 g
Dietary Fiber0 g
Protein49 g
Cholesterol0 mg
Salt0.9 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Strainer
Aluminum Foil
Baking Tray
Mixing Bowl
Frying Pan
Lid
Potato Masher
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Halve the peppers and discard the core and seeds. Slice into thin strips. Halve, peel and finely chop the shallot. Zest the lime. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Drain and rinse the mixed beans in a colander.

2

Put the peppers on a lined baking tray. Drizzle over some oil, season with salt and pepper and toss to coat. Spread out evenly, then roast on the top shelf of your oven until soft and slightly crispy round the edges, 15 mins

3

Lay your chicken breast on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). Transfer them to a mixing bowl. Add a drizzle of oil, a squeeze of lime juice and the Mexican spice then use your hands to mix thoroughly. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

4

Heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side. Transfer to the tray with the peppers. Roast for 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Don't wash the pan, we'll use it in the next step.

5

Meanwhile, add another splash of oil to your now empty frying pan and put it back on medium-high heat. Add three-quarters of the shallot. Cook for 2 mins. Add as much chilli as you dare, the mixed beans, stock powder and water (see ingredients for amount). Season with salt and pepper. Pop a lid on the pan and cook for 5 mins. When cooked, mash to break up the beans with a potato masher (or the back of a fork).

6

Put the remaining shallot in a small bowl. Add the coriander, lime zest and olive oil (see ingredients for amount). Season with salt and pepper. Divide the refried beans between plates, with the peppers beside. Place the chicken on top and dress with some of the shallot and coriander sauce. Squeeze over a little more lime juice for good measure. Enjoy!