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Orange and tequila chicken

Name: Orange and tequila chicken
Cook time: 30 min
Yield: 1
Cuisine: Tequila, Mexico

with kumara wedges, crunchy cos and roasted pepitas

Ready in around 30 mins

RECIPE FACT:

Tequila is best known as being the birthplace of the drink that bears its name, “tequila,” which is made from the blue agave plant, native to this area.

Nutritional Info:

Energy: 2998kj (717Kcal)
Protein: 42g
Carbohydrate: 52g
Fat: 34g
Contains: Soy, Egg

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210⁰c (fan bake).
1. TO COOK THE KUMARA:

Line an oven tray with baking paper. Empty the steamed kumara onto the tray, drizzle with oil and season generously with salt and pepper. Bake in the oven for 20-25 mins.
2. TO PREPARE THE SALAD:

Using half the capsicum, remove the seeds and cut in 1 cm slices. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat .Once hot add the corn, black beans and sliced capsicum, season with salt and pepper and cook for 2-3 mins. Add into a salad bowl and allow to cool a little. Then add the baby cos leaves and drizzle with olive oil. Toss gently to combine.
3. TO MARINADE AND COOK THE CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken breast into 4 equal size pieces. Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot add the chicken pieces, season with salt and cook for 2 mins on each side. Lower the heat to low, add the orange and tequila glaze and toss to coat all over. Cook for a further 2-3 mins – or until the chicken is cooked through. Remove from the pan and keep warm.
TO SERVE:

Place the roasted kumara and the cos salad onto a plate, top with the tequila chicken drizzling over any remaining pan juices. Sprinkle with the roasted pepitas. Serve the lime and coriander mayo on the side.