Mexican-style Chicken Skewers with Prawns
with chips and sweetcorn salad
A recipe conveniently customised just to your liking.
Tags:
Protein Rich
•Calorie Smart
•Family Friendly
•Eat Me First
Allergens:
Mustard
•Egg
•Crustaceans
The quantities provided above are averages only.
Total35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Mexican Style Spice Mix
120 grams
Salad Leaves
1 pack(s)
Sweetcorn
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
4 unit(s)
Bamboo Skewers
600 grams
Potatoes
1 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2717 kJ
Energy (kcal)649 kcal
Fat15.3 g
of which saturates3.1 g
Carbohydrate76 g
of which sugars12.7 g
Dietary Fiber9.9 g
Protein51.8 g
Salt2.8 g
Potassium1123.5 mg
Calcium46.6 mg
Iron0.5 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- In a bowl, toss the tomat, chicken and prawns with Mexican spice, salt, pepper and a drizzle of oil. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Thread chicken and tomato onto the skewers (2 per person), alternating between the two.
- Transfer to another lined baking tray.
- Cook on the middle shelf, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
NOTE: Adding prawns? Follow the recipe as written, including the prawns when seasoning and cooking the chicken.
3
- Trim the salad leaves and roughly chop. Chop the tomato into 2cm chunks.
- Drain the sweetcorn in a sieve.
- Place a pan over medium heat (without oil).
- Add the corn and cook until charred, 5-6 mins. Allow to cool once cooked.
- Just before serving, toss the sweetcorn and salad leaves with honey mustard dressing.
4
- Divide the Mexican-spiced chicken between plates.
- Serve tossed salad and chips alongside.
- To finish, drizzle the mayo over the skewers.
