Bloody Mary Seasoned Chicken with Roasted Corn, Potatoes & Salsa Roja

Bloody Mary Seasoned Chicken with Roasted Corn, Potatoes & Salsa Roja

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (4 Nights For 4) on Sunday, July 3, 2022.
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A taste bud tingling weeknight winner for the whole family. Potatoes, corn and pumpkin seeds are roasted in the oven to accompany tender chicken seasoned with bloody Mary salt made by our friends at Culley's. Finished with a dollop of sour cream and fresh salsa roja to add a delicious final flourish.

Ingredients

Broccoli

  • 1 drizzle of oil
  • 250g frozen corn
  • 1 broccoli, cut into small florets

To Serve

  • 125g lite sour cream
  • 100g salsa roja

Salad

  • 1 drizzle of olive oil
  • 1 Tbsp red wine vinegar
  • 100g mesclun

Chicken

  • 1 drizzle of oil
  • 1 tsp bloody Mary salt
  • 600g free range chicken breasts, cut into steaks

Roast Vegetables

  • 1 pack sunflower & pumpkin seeds
  • 1 drizzle of oil
  • 800g potatoes, cut into 1cm rounds

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Slice potatoes into rounds and toss on a lined oven tray with oil. Season with salt and pepper and roast on upper oven rack for about 25 minutes, until tender and golden. Add pumpkin seeds for final 5 minutes of cook time.
  3. When potatoes have about 10 minutes cook time remaining, cut broccoli into small florets and toss on a second lined oven tray with corn and oil. Season with salt and pepper and roast on lower oven rack for 7-8 minutes, until golden and tender.
  4. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with bloody Mary salt measure. Heat oil in a large frypan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
  5. While chicken cooks, toss mesclun in a medium bowl with vinegar and olive oil. Season to taste with salt and pepper and set aside to serve. Thinly slice chicken.
  6. Sour cream on plates topped with roasted vegetables, sliced chicken and a sprinkling of bloody Mary salt. Dollop over salsa roja and serve salad on the side.

Nutritional Information

Energy 2176 kj
520 kcal
Protein 45.6g
Carbohydrate 35.2g
Fat 19.7g