Equipment
- 1 Baking tray
- Baking paper
- 2 Large bowls
- 1 Medium frypan
Ingredients
Potatoes
- 4 cloves garlic
- 600 g baby potatoes
- 1 tbsp Mexican seasoning
- 1 tbsp olive oil
Chicken
- 1 tbsp Mexican seasoning
- 1 tbsp olive oil
- 400 g chicken breast boneless, skinless
Corn
- 3 corn on cob or 400 g corn kernels
- 1 tbsp olive oil
Salad
- 1 bunch coriander
- 1 red onion
- 2 tbsp mayonnaise
- ½ cup sour cream
- 1 lime
- ½ cup / 50 g parmesan cheese
Instructions
Before you start
- Preheat oven to 220 °C. Line an oven tray with baking paper.
Cook potatoes
- Peel and mince 4 cloves garlic. Using a sharp knife, make crosswise cuts in each potato, about .5 cm apart, careful not to cut all the way through. Toss the potatoes, half of the garlic and 1 tbsp olive oil on the prepared tray then spread potatoes out, cut side up. Sprinkle with 1 tbsp Mexican seasoning and season with salt and pepper. Place into oven and roast until tender and crisp, about 20-25 minutes.
Cook chicken
- Combine 1 tbsp Mexican seasoning and 1 tbsp olive oil in a large bowl and season with salt and pepper. Put 400 g chicken breast flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the oil mixture and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken, for 3-4 minutes on each side, until golden and cooked through. Remove from the pan and rest for 3 minutes, before slicing.
Cook corn
- Remove the husk and silks from 3 corn on cob, then slice the corn off the cob (if using). Heat 1 tbsp olive oil in a large frypan over high heat. Add the remaining garlic and stir for 10 seconds. Add the corn kernels and cook for 5 minutes, stirring now and then, until you get lovely golden brown bits and the corn is tender (don't stir constantly).
Make salad
- Roughly chop 1 bunch coriander. Peel and finely dice 1 red onion. Juice 1 lime. Transfer corn into a large bowl. Add coriander, red onion, 2 tbsp of lime juice, 2 tbsp mayonnaise, ½ cup sour cream and finely grate in ½ cup parmesan cheese. Toss well to combine.
To serve
- Divide the Mexican chicken & creamy corn salad among plates with the mini hasselback potatoes on the side.
Nutrition
Calories: 509kcal | Carbohydrates: 45g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 352mg | Potassium: 1305mg | Fiber: 5g | Sugar: 8g | Calcium: 189mg | Iron: 2mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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