Mexican chicken with potato and avocado salsa
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A slightly spicy Mexican treat for those who like it a little hot.
Ingredients
Skinless chicken breast
450 g, (4 x 125g fillets)
Chilli powder
2 tsp, Mexican
Garlic
2 clove(s), crushed
Lime juice
¼ cup(s), (60ml)
Olive oil
1 tbs, (20ml)
Baby potatoes
400 g
Avocado
1 medium, peeled, diced
Fresh coriander
2 tbs, finely chopped
Fresh red chilli
1 whole, deseeded, thinly sliced
Broccolini
2 bunch(es), trimmed, coarsely chopped
Lime(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Cut each chicken breast in half through the centre to make 8 thin f illets. Combine chilli powder, garlic, 2 tablespoons juice and half the oil in a shallow glass or ceramic bowl. Add chicken and toss to coat. Set aside for 15 minutes.
2
Meanwhile, boil, steam or microwave potatoes until tender. Drain and cut into 1cm pieces. Place potato, avocado, chopped coriander, fresh chilli and remaining juice and oil in a medium bowl. Season with salt and freshly ground black pepper. Toss salad to combine.
3
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in batches, for 2–3 minutes each side or until cooked through.
4
Boil, steam or microwave broccolini until bright green and tender. Drain. Serve chicken with salad, broccolini, lime wedges and garnished with extra coriander.
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