15-Min Carb-Conscious Mexican Chicken

Nutrition per serve

Ingredients

• 10g Mexican seasoning
• 300g free-range chicken breast fillet
• 1bunch coriander
• 1pcs baby broccoli
• 1pcs lime
• 1pcs avocado
• 200g kaleslaw mix
• 50g smoky aioli
• 1pcs olive oil
• 1pcs extra virgin olive oil

Method

1. Step 1 — Prep and season chicken
   Check your avocado is ripe before starting this recipe (see cooking tip). Heat a chargrill pan over high heat until hot. Combine half the Mexican seasoning* and a drizzle of olive oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the oil and turn to coat.
2. Step 2 — Cook chicken
   Bring a medium saucepan of water to the boil for the baby broccoli. Cook the chicken in the chargrill pan for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
3. Step 3 — Cook baby broccoli
   While the chicken is cooking, coarsely chop the coriander, discarding the stems. Trim the baby broccoli. Add the baby broccoli to the pan of boiling water and cook for 2-3 mins until tender. Drain. Return to the pan, add a drizzle of extra virgin olive oil, season with salt and pepper and toss to coat.
4. Step 4 — Get ready to serve
   Meanwhile, cut the lime into wedges. Cut the avocado into thin wedges. Slice the chicken. Divide the kaleslaw among plates and scatter with the coriander. Drizzle with extra virgin olive oil, squeeze over the lime wedges and season with salt. Top with the chicken, baby broccoli and avocado. Serve with the aioli.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Sulphites, Egg