I made this the other night to rave reviews by the various male members of the household who have been in residence lately. Its pretty quick and easy to make and the freshness of the salsa works really well with the spice and smoke of the chipotle chicken. The salsa keeps ok in the fridge for the next day if required.
Serves 4
- 4 x Chicken Breast
- 4 x small sweet potatoes
- 2 x tablespoon garlic, infused olive oil
Marinade for Chicken
- 2 Tablespoons of chipotle paste (I used this one from tesco http://www.tesco.com/groceries/product/details/?id=273912655&kpid=273912655)
- Juice and zest of 1 lime
- Salt and Pepper
Salsa
- Bunch of fresh coriander
- Bunch of Spring Onions
- 1 x Fresh Chilli
- Pack of Radishes
- 1 x large ripe Avocado
- 1 x large ripe Mango
- Juice and zest of 2 x Limes
Begin by making the marinade for the chicken and chopping the chicken breasts up into slices – cover and leave for at least half an hour or over night.
Peel and slice your sweet potatoes and put on roasting tray, with garlic infused olive oil and season well. Roast for around 20 minutes at around 180 – 200 degrees celcius until soft and slightly browned.
Next make your salsa in a large bowl – slice the green tops of the spring onion, finely slice chilli including seeds and coriander. Thinly slice the radish, and cut your mango and avocado into similar size chunks. Add everything to the bowl, pour over the lime juice and zest and stir well so everything is coated in the lime juice.
Put a non stick frying pan on a medium heat and stir fry your chicken until cooked through and browned. Plate up everything and enjoy.
palmernoms 