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Mexican-inspired Chicken and Smoky Black Beans

Mexican-inspired Chicken and Smoky Black Beans

with tender roasted pepper
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
513 kcal
Protein
: 
51.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Onion

2 unit(s)

Garlic

2 sachet(s)

Mexican Style Spice Mix

26 grams

Smoky Base Paste

1 pack(s)

Black Beans

65 grams

Creme Fraiche

(Contains: Milk)

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2147 kJ
Energy (kcal)513 kcal
Fat14 g
of which saturates6.6 g
Carbohydrate33.2 g
of which sugars10.4 g
Dietary Fiber20.6 g
Protein51.7 g
Salt2.8 g
Potassium290.7 mg
Calcium23.7 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Quarter and peel the onion, then separate the layers.
  • Peel and grate the garlic (or use a garlic press). 
Roast the Veg
2
  • Place the bell pepper and onion onto a lined baking tray.
  • Drizzle with oil and season with salt, pepper and half the garlic. Toss to coat.
  • When the oven is hot, roast on the top shelf of your oven until soft and slightly charred, 15-18 mins.
Cook the Chicken
3
  • When the veg has 15 mins remaining, slice through the chicken to make thin steaks. Season the chicken with half the Mexican spice mix, salt and pepper.
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the chicken until cooked throigh, 3-6 mins each side.
Slice the Chicken
4
  • Once cooked, transfer to a board and thinly slice widthways.
Mash the Beans
5
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot, add the remaining Mexican spice mix, remaining garlic and the smoky base paste. Fry until fragrant, 30 secs.
  • Add the black beans along with their liquid.
  • Stir to combine, then mash half the beans.
  • Simmer until thickened, 3-5 mins. Season well with salt and pepper. Add a splash of water if it looks a little dry.
Dish Up
6
  • Serve the refried black beans, sliced chicken and roast veg alongside. 
  • Drizzle the creme fraiche over the top of your finished dish.
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