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Orange and tequila chicken

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

with kumara 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: 2,936kJ (702kcal)
Protein: 41g
Carbohydate: 51g
Sugars: 23g
Fat, total:35g
Saturated:4g
Sodium:1,061mg
Contains:Eggs, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE KUMARA:
Line an oven tray with baking paper. Empty the steamed kumara onto the tray, drizzle with oil and season with salt and pepper. Bake inthe oven for 20-25 mins.
2. TO PREPARE THE SALAD:
Cut the roasted capsicum into ½ cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the capsicum and corn and black beans. Season with salt and pepper then cook for 1-2mins. Add to a salad bowl and allow to cool slightly. Just before serving, add the baby cos leaves, drizzle with olive oil and toss to combine.
3. TO 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 even pieces. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and cook for 2 mins on each side. Turn the heat to low, pour in the orange tequila glaze and toss to coat the chicken. Cook for a further 2-3 mins or until the chicken is cooked through.
TO SERVE:
Place the roasted kumara and the cos salad onto a plate then top with the orange and tequila chicken, drizzling over any remaining pan juices. Sprinkle with roasted pepitas and serve the lime and coriander mayo on the side.