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Mexican Tomato Jumble
Mexican Tomato Jumble

Mexican Tomato Jumble

with Spiced Citrus Chicken (F)

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Spring seems quite far away so Patrick decided to create something zingy to kickstart proceedings. Our wonderful greengrocer has sourced these sweet tasting red and yellow tomatoes, which we’ve combined with nutritious roasted sweet potatoes and the tanginess of lime to transport you all the way to the Mexican Riviera!

Tags:
Not Suitable for Coeliacs
•Healthy
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.

Total30 minutes
Active
DifficultyEasy

Ingredients

/ serving 4 people

Vine Tomatoes

Yellow tomato

4

British Chicken Breasts

1

Coriander

Lime

4

Sweet Potato

1

Mexican Spice

Feta Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Olive Oil

Nutritional information

/ per serving
Energy (kcal)467 kcal
Energy (kJ)1954 kJ
Fat21 g
of which saturates6 g
Carbohydrate26 g
Protein45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Grill Pan

Instructions

1

Pre-heat your oven to 200 degrees. Chop the tomatoes in half and roughly chop the coriander. Wash the sweet potatoes and chop into 2cm squares (don’t peel the nutritious skin).

Cook the potato
2

2LH: Toss the sweet potato in 1 tbsp of olive oil and a good pinch of salt and pepper. Place on a baking tray in a single layer and cook on the top shelf of the oven for 20 mins. Tip: The potatoes are ready once they’re nice and crispy at the edges. Make sure you have enough space for all of them. If you’re lucky enough to get really big sweet potatoes it may be best to spread across 2 trays

Butterfly the chicken
3

Butterfly the chicken (this is easier than it may sound). Place your hand flat on top of the breast. Cut it in half so that you have two thin slices of meat. (See the picture for an example).

Roll the lime
4

Mix the mexican spices with the zest of the lime and 2 tbsp of olive oil. Roll the lime firmly between your hand and the work surface to loosen it up. Cut it in half and squeeze 1 tbsp of juice into the mixture along with a pinch of salt and pepper.

Cook the chicken
5

Rub the mixture over the chicken. Heat a non-stick frying pan on medium heat with 1 tbsp of olive oil. Once hot, cook the chicken for around 5 mins on each side until cooked through. You will need to use two pans to cook all the chicken or cook them in batches and keep warm in the oven. Tip: The chicken is cooked once it is no longer pink in the middle

6

Toss the tomatoes with a further tbsp of lime juice and a pinch of salt and pepper. Toss in the coriander and the sweet potatoes. Crumble the feta and mix it in. Lastly lay the cooked chicken on top and get stuck in!

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