Sombrero Chipotle Chicken
Inspired by Miguel
A Sombrero is often used as a shield from the sun, but there's no hiding from the Chipotle heat with this recipe—chicken served with crispy roast potatoes and vibrant veg.
Tags:
Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Garlic
320 grams
Irish Chicken Breast
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
½ unit(s)
Lemon
75 grams
Broccolini
2 unit(s)
Carrot
500 grams
Baby Potatoes
2 sachet(s)
Central American Style Spice Mix
1 sachet(s)
Chipotle Paste
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2433 kJ
Energy (kcal)582 kcal
Fat19.5 g
of which saturates2.8 g
Carbohydrate62.9 g
of which sugars12.3 g
Dietary Fiber2.2 g
Protein47 g
Cholesterol0 mg
Salt1.74 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
•Zester
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- In a large bowl, mix the Central American spice, garlic, chipotle and 1 tbsp oil (per 2P).
- Season with salt and pepper.
- Add the chicken and turn to coat in the marinade. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
- Pop onto a (separate) lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Arrange the marinated chicken next to the veg on the tray.
- Roast together on the middle shelf of the oven until golden and cooked through, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Meanwhile, zest half the lemon (per 2P) then cut into thick wedges.
- When the chicken and veg have been cooking for 10 mins, remove from the oven and pop the broccolini onto the tray next to them.
- Drizzle with oil and season with salt and pepper.
- Cook for the remaining time, 10-15 mins.
5
- In a small bowl mix a drizzle of oil, the lemon zest, a squeeze of lemon juice and mayo.
- Season to taste with salt and pepper.
- Mix well to combine.
Little chef's TIP: Kids can help make the mayo drizzle for the Sombrero Chipotle Chicken.
6
- When everything is ready, slice the chicken widthways.
- Plate up the sliced chicken with roast potatoes and veg alongside.
- Finish with a drizzle of the lemony mayo.
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