Don’t book those flights – you can get the bold flavours of American cuisine right in your kitchen! Just coat chicken breast with our All-American spice blend, roast a chunky veggie toss and drizzle a smokey chipotle mayo over the whole shebang.
All-American Spice Blend(May be presentGluten)
baby spinach leaves
mild chipotle sauce(ContainsSoy)
Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin and courgette into 2cm chunks. Slice the brown onion into 2cm wedges. Thinly slice the red capsicum. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken, All-American spice blend, a drizzle of olive oil and a pinch of salt and pepper.
Drain the sweetcorn (see ingredients list). Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a second large bowl.
While the corn is cooking, combine the mild chipotle sauce (see ingredients list) and mayonnaise in a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Set aside to rest. To the bowl with the corn, add the baby spinach leaves and roasted veggies and gently toss to combine. Season with salt and pepper.
Thickly slice the chicken. Divide the roast veggie mixture between plates and top with the chicken, spooning over any resting juices. Drizzle with the chipotle mayonnaise.