Smoky chipotle chicken

Name: Smoky chipotle chicken
Cook time: 20 min
Yield: 2
Cuisine: Chihuahua, Mexico

with sauteed kumara and sweetcorn

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:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the spring onion on the diagonal. Cut the roasted capsicum into 1 cm cubes.
2. TO COOK THE KUMARA AND VEGETABLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the steamed kumara and cook for 5-6 mins turning often. Add the sweetcorn, capsicum and spring onion then cook for a further 1-2 mins. Place the sautéed vegetables into a serving bowl with the baby spinach. Season with salt and pepper and toss to combine.
3. TO COOK THE SMOKY CHIPOTLE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins on each side. Reduce the heat to medium, pour over the smoky chipotle sauce and cook for a further 1-2 mins or until the chicken is cooked through.
TO SERVE:

Divide sauteed kumara and vegetables between plates. Top with smoky chipotle chicken, spooning over any sauce. Sprinkle over the spiced pepitas.