Crispy Mexican Chicken with Slaw & Tomatillo Relish

Crispy Mexican Chicken with Slaw & Tomatillo Relish

Ready in minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 29, 2018.
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Ingredients

CHICKEN

  • 550g lean chicken breast steaks, patted dry
  • 1 pack Mexican dusting
  • 1 egg, whisked
  • 1 pack Mexican crumb
  • 1 tsp oil or spray oil

QUINOA

  • 80g red and black quinoa
  • 1 cup frozen corn *

DRESSING

  • 60g Mexican dressing
  • ¹/³ cup yoghurt
  • Zest and juice of 1 lime

SLAW

  • ½ red onion, thinly sliced *
  • 1 courgette, grated
  • 1 bag ranchslaw

TO SERVE

  • 3-4 Tbsp green tomato relish
  • 2-3 Tbsp yoghurt (optional)

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
  2. Prep & cook chicken. Season chicken and coat with Mexican dusting. Whisk egg in a shallow bowl. Coat chicken in egg (shaking off excess egg) and then in crumb.
  3. Place chicken on prepared tray with oil. Bake for 18-20 minutes, until golden and cooked through, turning once during cooking.
  4. Cook quinoa. Cook quinoa in pot of boiling water for about 13 minutes. Add corn to pot and cook a further 2-3 minutes, until tender.
  5. Prep dressing. Mix dressing, yoghurt and lime together in a large bowl.
  6. Prep slaw. Add onion, courgette and slaw to bowl with dressing. Toss well to combine and season.
  7. Finish quinoa & chicken. Drain quinoa well and add to bowl with slaw. Toss well to combine and season. Slice chicken.
  8. To serve, share slaw between plates. Top with chicken and dollop over green tomato relish and yoghurt (if using).

Nutritional Information

Energy 1861 kj
445 kcal
Protein 40.3g
Carbohydrate 33.9g
Fat 15.0g