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Mexican chicken with potato and avocado salsa

Mexican chicken with potato and avocado salsa

Total Time
30 min
15 min
15 min
A slightly spicy Mexican treat for those who like it a little hot.


Skinless chicken breast

450 g, (4 x 125g fillets)

Chilli powder

2 tsp, Mexican


2 clove(s), crushed

Lime juice

¼ cup(s), (60ml)

Olive oil

1 tbs, (20ml)

Baby potatoes

400 g


1 medium, peeled, diced

Fresh coriander

2 tbs, finely chopped

Fresh red chilli

1 whole, deseeded, thinly sliced


2 bunch(es), trimmed, coarsely chopped


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  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.