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Smokey creamy chipotle chicken

with sauted kumara, spring onion and corn

Ready in around 20 mins

RECIPE FACT:
Chipotle is a jalapeno that has been smoke-dried. Most chipotle chillies are grown in Chihuahua, Mexico.
Nutritional Info:
  • Energy: 2766kj (661Kcal)
  • Protein: 44g
  • Carbohydrate: 48g
  • Fat: 32g
  • Contains: Milk, Sulphites
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 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.

  • To serve:

    Divide sautéed kumara and vegetables between plates. Top with creamy chipotle chicken and spoon over some sauce. Finish with a sprinkle of spiced pepitas.

Ingredients In your box:
  • 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

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