Crispy Mexican Chicken with Slaw and Tomatillo Relish

Crispy Mexican Chicken with Slaw and Tomatillo Relish

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 29, 2018.
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Ingredients

CHICKEN

  • 275g lean chicken breast steaks, patted dry
  • 1 pack Mexican dusting
  • 1 egg, whisked
  • 1 pack Mexican crumb

QUINOA

  • 40g red and black quinoa
  • ½ cup frozen corn *

DRESSING

  • 2 Tbsp Mexican dressing
  • 1-1½ Tbsp yoghurt *
  • Zest and juice of ½ lime *

SLAW

  • ¼ red onion, thinly sliced *
  • ½-1 bag ranchslaw

TO SERVE

  • 1-2 Tbsp green tomato relish
  • 1-2 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. Place egg in a shallow bowl and coat chicken in egg (shaking off excess egg), then coat in Mexican crumb.
  3. Place chicken on prepared tray and bake for 18-20 minutes, until golden and cooked through. Turn once during cooking.
  4. Cook quinoa. Cook quinoa in a 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 Mexican dressing, yoghurt and lime togehter in a large bowl.
  6. Prep slaw. Add onion and ranchslaw to bowl with dressing.
  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, dollop over green tomato relish and yoghurt (if using).

Nutritional Information

Energy 1858 kj
444 kcal
Protein 41.9g
Carbohydrate 33.7g
Fat 14.1g