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Orange and tequila chicken

Name: Orange and tequila chicken
Cook time: 30 min
Yield: 2
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 2 people

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:

Cut the capsicum in half, 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 breasts from their 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 on plates, 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.