NZ Fiesta Glazed Chicken & Creamy Slaw
with Sweetcorn & Bacon Crushed Potatoes
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
320 g
Chicken Breast
100 g
Diced Bacon
1 packet
Baby Spinach Leaves
1 sachet
Mexican Fiesta Spice Blend
1
Lime
2 packet
Potato
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Boil the kettle. Cut potato into large chunks. Slice lime into wedges. Drain sweetcorn. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Return saucepan to medium-high heat, add the butter, diced bacon and corn and cook, breaking up with a spoon, until browned, 5-6 minutes. • Add a generous squeeze of lime juice and chicken stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• While potato is cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Mexican Fiesta spice blend, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey, turning to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl, combine baby spinach leaves, shredded cabbage mix, mayonnaise, torn coriander and a squeeze of lime juice. Season to taste. • Divide Fiesta glazed chicken, sweetcorn and bacon crushed potatoes and creamy slaw between plates. Enjoy.
