Mexican-style chicken
2
Points®
Total time: 1 hr 5 min • Prep: 10 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Filled with bright, colourful Mexican flavours this smoked paprika chicken dish is a dinner winner.
Ingredients
Orange sweet potato (kumara)
2 medium, (360g) thickly sliced
Red capsicum
1 medium, sliced
Green capsicum
1 medium, sliced
Red onion
1 medium, sliced
Garlic
4 clove(s), unpeeled, bruised
Tomato(es)
3 medium, sliced
Skinless chicken breast
600 g, (4x150g fillets)
Olive oil
1 tbs
Dried oregano
1 tsp
Smoked paprika
2 tsp
Red wine vinegar
1 tbs
Fresh coriander
2 tbs, chopped to sere
Lime(s)
1 medium, cut into wedges to serve
Instructions
1
Preheat oven to 200°C. Place sweet potato, capsicums, onion, garlic and tomatoes in a large baking dish. Season with salt and pepper. Cover with foil and bake for 30 minutes.
2
Meanwhile, score chicken and place in a large bowl with oil, oregano, paprika and vinegar. Season with salt and pepper and toss to coat.
3
Arrange chicken over roasted vegetables and drizzle with any remaining marinade. Bake, uncovered, for 20-25 minutes or until golden and chicken is cooked through. Sprinkle with coriander and serve with lime wedges.
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