Peruvian Chicken & Chilli Chimichurri with Roasted Kūmara

Peruvian Chicken & Chilli Chimichurri with Roasted Kūmara

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 7, 2024.
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This vibrant chicken is coated in the spices of South America with a chili chimichurri and is complemented by the creamy richness of sour cream and the sweetness of roasted kumāra and corn. Finished with coriander for added freshness, it's an easy and tasty weeknight meal!

Ingredients

Kūmara

  • 400g kūmara, thinly sliced into rounds
  • 1 drizzle of oil
  • 1/2 pack Peruvian spices
  • 1 cup frozen corn
  • 50g baby spinach

Chicken

  • 300g free range chicken breast, cut into steaks
  • 1/2 pack Peruvian spices
  • 1 drizzle of oil
  • 1/2 lime, juiced

Chimichurri

  • 50g roasted capsicum, finely diced
  • 1/2 chilli, thinly sliced
  • 50g red chimichurri
  • 1/2 lime, juiced
  • 1 drizzle of olive oil

To Serve

  • 1 bunch coriander
  • 50g sour cream

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Thinly slice kūmara into rounds and toss on a lined oven tray with oil and first measure of spices. Season with salt and pepper and roast for 20 minutes. After 20 minutes, remove tray from oven, add corn and toss with kūmara. Return to oven for a further 10 minutes, until vegetables are golden and tender.
  3. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season with salt and pepper and coat in second measure of spices.
  4. Heat oil in a medium frypan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness) or until cooked through. Squeeze over first measure of lime juice and rest, covered, before slicing thickly.
  5. Finely dice roasted capsicum and thinly slice chilli and toss together in a bowl with red chimichurri, second measure of lime juice and olive oil. Season to taste with salt.
  6. Toss spinach through cooked kūmara and corn and season to taste with salt and pepper.
  7. Top sour cream with kūmara and chicken. Spoon over chimichurri and sprinkle with coriander.

Nutritional Information

Energy 2320 kj
554 kcal
Protein 40.9g
Carbohydrate 46.3g
Fat 20.9g