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Mexican Tomato Jumble with Spiced Citrus Chicken

Mexican Tomato Jumble with Spiced Citrus Chicken

Mexican Tomato Jumble with Spiced Citrus Chicken

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Our wonderful greengrocer has sourced these sweet tasting red and yellow cherry 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

DifficultyMedium

Ingredients

serving amount

1

Premium Tomato Mix

3

Coriander

1

Sweet Potato

2

British Chicken Breasts

½

Mexican Spice

½

Lime

1

Feta Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)525 kcal

Energy (kJ)2197 kJ

Fat15 g

of which saturates9 g

Carbohydrate42 g

of which sugars16 g

Protein56 g

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

Utensils

•Knife

•Baking Tray

•Grater

•Mixing Bowl

•Grill Pan

•Plate

Instructions

1

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

Roast your sweet potato

2

Toss the sweet potatoes in a good splash 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 your oven for 20 mins. Tip: The potatoes are ready once they’re nice and crispy at the edges.

Butterfly the chicken

3

Place your hand flat on each chicken breast and slice into it from the side. Tip: You want to be able to open up the chicken breast like a book (this is called ‘butterflying’).

Roll the lime

4

Mix the Mexican spice with the zest of the lime and a good splash of olive oil. Roll the lime firmly between your hand and the work surface to loosen it up. Cut it in half and squeeze a little lime juice into the mixture along with a pinch of salt and pepper.

Cook the chicken

5

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

6

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

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