Mexican chicken tray bake with sweet potato & corn salsa
Appliance/Function:
Equipment
- 1 Oven tray
- Baking paper
- 1 Small bowl
- 1 Large bowl
Ingredients
Tray bake
- 800 g sweet potato
- 2 cloves garlic
- 1 tbsp Mexican seasoning
- 1 tbsp olive oil
- 500 g chicken thighs skinless, boneless
Salsa
- 2 tbsps olive oil
- 1 tbsp balsamic vinegar
- 1 spring onion optional
- 1 avocado
- 1 bunch coriander
- 400 g corn kernels
- 2 tomatoes
Instructions
Before you start
- Preheat oven to 220 °C fan bake. Line an oven tray with baking paper. Tip: Check the avocado is ripe before beginning.
Prep tray bake
- Cut the unpeeled 800 g sweet potato into small chunks. Peel and mince 2 cloves garlic garlic. Combine 1 tbsp Mexican seasoning, half the garlic and 1 tbsp olive oil in a large bowl. Add 500 g chicken thighs and sweet potato and toss to combine. Spread out on the prepared tray.
Cook tray bake
- Cook the sweet potato and chicken in the oven for 10 minutes, then toss and return to the oven, and cook a further 10-15 minutes, or until the sweet potato is tender and the chicken is cooked through.
Make corn salsa
- Meanwhile, in a large bowl combine the remaining garlic, 2 tbsps olive oil and 1 tbsp balsamic vinegar Adding to the bowl as you go - finely slice 1 spring onion (if using). Peel, deseed and dice 1 avocado. Finely chop 1 bunch coriander leaves, discarding the stems. Drain and rinse 400 g corn kernels. Roughly chop 2 tomatoes. Season with salt and pepper and toss to combine.
To serve
- Divide the Mexican chicken tray bake, sweet potato and corn salsa between plates.
Nutrition
Calories: 581kcal | Carbohydrates: 63g | Protein: 31g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 119mg | Sodium: 436mg | Potassium: 1.531mg | Fiber: 12g | Sugar: 15g | Calcium: 94mg | Iron: 3mg