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Orange and tequila chicken

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

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 breasts from their packaging and pat dry with a paper towel. Cut each 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 cos salad onto platesthen 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.