Mexican-style Double Chicken Skewers
with chips and sweetcorn salad
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 Fiber9.9 g
Protein71.8 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
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 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.
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.
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