SW recipe: Mexican chicken & sweet potato salad with sweetcorn

EVERYDAY EASY
Serves 4
Free
Ready in 1 hour 15 minutes, plus marinating

Ingredients

1 tbsp ground cumin

1 tsp ground cinnamon

¼ tsp cayenne pepper (optional)

2 large skinless and boneless chicken breasts

600g sweet potatoes, cut into wedges

4 red peppers, deseeded and quartered lengthways

3 red onions, cut into wedges

Low-calorie cooking spray

2 sweetcorn cobs

100g watercress

50g fresh coriander, leaves roughly chopped, reserving some to serve

Juice of 1 lime

Method

1 Mix together the spices in a medium glass or stainless-steel bowl. Add the chicken and toss to coat. Cover with cling film and leave to marinate in the fridge for at least 1 hour or overnight.

2 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the potato wedges, peppers and onions on a large, non-stick baking tray in a single layer. Spray with low-calorie cooking spray and roast for 1 hour, turning halfway.

3 When the veg have 20 minutes left, preheat a non-stick griddle or frying pan over a medium-high heat until smoking hot. Shake any excess marinade off the chicken, spray with low-calorie cooking spray and cook for 2-3 minutes on each side. Add the chicken to the tray of veg for the final 10 minutes, or until cooked through. Meanwhile, spray the corn with low-calorie cooking spray, then griddle or fry for 10 minutes, turning occasionally.

4 Toss together the veg, watercress and coriander, and divide between 4 plates or bowls. Using a sharp knife, slice off the sweetcorn kernels. Slice the chicken breasts into thick strips, then divide between 4 bowls or plates with the corn. Season and top with the lime juice and reserved coriander to serve.

 

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