Mexican Spiced Chicken

Mexican Spiced Chicken

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 14, 2017.
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With cauli black bean 'rice' and fresh capsicum tomato salsa.

Ingredients

MEXICAN SPICED CHICKEN

  • 550g chicken breast steaks
  • 1 tablespoon Mexican spice mix
  • 1 teaspoon oil, for cooking (or use spray oil)

CAULI BLACK BEAN ‘RICE’

  • ½ head cauliflower
  • ½ red onion
  • 3 silverbeet leaves
  • 1 teaspoon oil, for cooking (or use spray oil)
  • ½ teaspoon salt
  • 1 tablespoon Mexican spice mix
  • ¼ cup chicken stock
  • 1 can black beans, drained and rinsed
  • 250g frozen corn kernels
  • Zest of 1 lemon

FRESH CAPSICUM TOMATO SALSA

  • 1 capsicum, core and seeds removed and diced 1cm
  • 1 tomato, diced 1cm
  • ¼ red onion, finely diced
  • ½ chilli, finely chopped (seeds removed if you prefer less heat) (optional)
  • Juice of 1 lemon
  • 3 tablespoons chopped parsley leaves and stalks

Steps

  1. oven to high grill. Line an oven tray with baking paper.
  2. Pat chicken dry with paper towels, season with salt and pepper and coat in first measures of Mexican spice mix and oil. Set aside on prepared tray.
  3. Cut cauliflower into quarters and grate, then finely dice any small bits that are hard to grate (or pulse in a food processor for about 30 seconds); finely dice red onion; rinse silverbeet, remove stalks (and discard) and very thinly slice leaves. Set all aside.
  4. Grill chicken (on upper oven rack) for 3-4 minutes each side, until just cooked through. Remove from oven and set aside, covered in foil, to rest for 5 minutes.
  5. While chicken grills, heat second measure of oil in a large fry-pan on medium heat. Cook cauliflower, onion, salt and second measure of Mexican spice mix for about 4 minutes, stirring, until softened. Add silverbeet, stock, beans and corn. Stir well and cook for about 3 minutes, until hot through and silverbeet has wilted. Season to taste with salt and pepper and stir through lemon zest.
  6. Combine all salsa ingredients together in a small bowl and season to taste with salt and pepper. Slice chicken thinly on an angle.
  7. divide cauli black bean ‘rice’, Mexican spiced chicken and fresh capsicum tomato salsa between plates.

Nutritional Information

Energy 1508 kj
360 kcal
Protein 41.3g
Carbohydrate 30.6g
Fat 7.0g