Smokey creamy chipotle chicken
Ready in around 20 mins
- Energy: 2766kj (661Kcal)
- Protein: 44g
- Carbohydrate: 48g
- Fat: 32g
- Contains: Milk, Sulphites
1. TO PREPARE AND COOK THE KUMARA AND VEGETABLES:
Slice the spring onions on the diagonal. Cut the roasted capsicum into 1 cm cubes. Heat 2 tbsp of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the kumara and cook for 5-6 mins turning often. Add the sweetcorn, roast capsicum and spring onion then cook for a further 1-2 mins. Place the sautéed vegetables into a serving bowl along with the baby spinach. Season with salt and pepper and toss to combine.
2. TO PREPARE AND COOK THE CREAMY CHIPOTLE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken breast in half horizontally by holding flat on a board and slicing through sideways. Heat 1 tbsp of oil in a non-stick frying pan over a medium high-heat. When the pan is hot add the chicken and cook for 2-3 mins on each side. Reduce the heat to medium and pour over the creamy chipotle sauce then bring to a simmer for 1-2 mins.
Divide sautéed kumara and vegetables between plates. Top with creamy chipotle chicken and spoon over some sauce. Finish with a sprinkle of spiced pepitas.
- 1 pack of free-range chicken breast
- 1 pack of baby spinach
- 1 pot of sweetcorn
- 1 pot of roasted capsicum
- 3 spring onions
- 1 pot of creamy chipotle sauce
- 1 bag of steamed kumara
- 1 pack of spiced pepitas