Updated: Aug 7, 2020
My family likes a hearty meal and Mexican chicken is one of their favourites. This takes me 30-45 minutes total and looks impressive enough to make the family think that they’re having something really naughty, when it is just so, so nice!
Here is a breakdown of what I have done:
Slice 2 sweet potatoes into wedges and lay onto a baking sheet lined with parchment paper. Drizzle over some olive oil and sprinkle on a bit of salt. Bake in the oven at 180°C for 30 minutes
Coat 2 to 3 chicken breasts with taco or fajita seasoning, then fry (using butter with a little olive oil) for a few minutes until thoroughly cooked, but still juicy. Let the meat rest and then slice into thin pieces.
For the coleslaw I use ready-shredded coleslaw salad purchased from the fruit and vegetable section in the supermarket. I don’t use the coleslaw dressing usually provided; instead, I make a dressing using 100g of Greek yogurt, juice from half a lemon, 2 teaspoons of cider or white wine vinegar and 2 teaspoons of Dijon mustard. If its not creamy enough, add more Greek yogurt.
I make a mild salsa using 6 tomatoes, 1 garlic clove, a handful of fresh coriander and half a red onion that have been finely chopped in a food processor. Pour into a bowl and add a quick splash of cider or white wine vinegar and squeeze in some lime juice.
Slice 1 to 2 avocados and set aside
Place two handfuls of spinach leaves in a bowl and set aside
If you want bread, try wholewheat rolls ready or pitta bread
I also used served some cold leftover potatoes and a few slices of fresh tomato
Hope you enjoy it as much as I do :-)