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Mexican-style Double Chicken Skewers

Mexican-style Double Chicken Skewers

Mexican-style Double Chicken Skewers

with chips and sweetcorn salad

Get 50% off your first box

Get ready for a fiesta of flavours with these Mexican-spiced chicken skewers.

Tags:

Family Friendly

•Protein Rich

Allergens:

Mustard

•Egg

The quantities provided above are averages only.

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

520 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: Egg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3090 kJ

Energy (kcal)738 kcal

Fat16.4 g

of which saturates3.3 g

Carbohydrate76 g

of which sugars12.7 g

Dietary Fiber9.1 g

Protein71.4 g

Cholesterol0 mg

Salt2.23 g

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

Cook the Chips

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.

Skewer the Chicken

2

In a bowl, toss the tomato and chicken with Mexican spice, salt, pepper and a drizzle of oil.
Thread chicken and tomato onto the skewers (2 per person—find them loose in your box), 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.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Prep the Veg

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.

Finish and Serve

4

Divide the Mexican-spiced chicken between plates.
Serve tossed salad and chips alongside.
To finish, drizzle the mayo over the skewers.

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