Mexican Tomato Jumble with Spiced Citrus Chicken

Mexican Tomato Jumble with Spiced Citrus Chicken

April 19, 2018 0 By RimmersRecipes

This zingy dish is a great way to kickstart as we hit Spring. the sweet tasting red and yellow tomatoes, which I combined with nutritious roasted sweet potatoes and the tanginess of lime to transport you all the way to the Mexican Riviera!

Nutritional Information per serving

 CaloriesFatSaturatesCarbsProtein
46721g6g26g45g

 

Print Recipe
Mexican Tomato Jumble with Spiced Citrus Chicken BigOven - Save recipe or add to grocery list Yum
Course Main Dish
Cuisine Chicken, Meat, Mexican
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Course Main Dish
Cuisine Chicken, Meat, Mexican
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Instructions
  1. Pre-heat your oven to 200 degrees. Chop the tomatoes in half and roughly chop the coriander. Wash the sweet potatoes and chop into 2cm squares (don’t peel the nutritious skin).
  2. Toss the sweet potato in 1 tbsp of olive oil and a good pinch of salt and pepper. Place on a baking tray in a single layer and cook on the top shelf of the oven for 20 mins or until crispy around the edge.
  3. Butterfly the chicken. (Place your hand flat on top of the breast. Cut it in half but not all the way through so that you have two thin slices of meat that open up like a butterfly.
  4. Mix the mexican spices with the zest of the lime and 2 tbsp of olive oil. Cut it in half and squeeze 1 tbsp of juice into the mixture along with a pinch of salt and pepper.
  5. Rub the mixture over the chicken. Heat a non-stick frying pan on medium heat with 1 tbsp of olive oil. Once hot, cook the chicken for around 5 mins on each side until cooked through.
  6. Toss the tomatoes with a further tbsp of lime juice and a pinch of salt and pepper. Toss in the coriander and the sweet potatoes. Crumble the feta and mix it in. Lastly lay the cooked chicken on top and get Enjoy!