Smoky Barbecue Chicken

Nutrition per serve

Ingredients

• 2pcs potato
• 10g Tex-Mex seasoning
• 1pcs corn cob
• 25g parmesan
• 300g free-range chicken breast fillet
• 50g baby spinach leaves
• 50g smoky barbecue sauce
• 23ml olive oil
• 10ml extra virgin olive oil
• 5ml white or red wine vinegar

Method

1. Step 1 — Prep and roast potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm chunks. Put the potato on the lined tray, drizzle with 2 tsp olive oil, scatter with 1 tsp Tex-Mex seasoning, season with salt and pepper and toss to coat. Roast for 20 mins or until golden and tender.
2. Step 2 — Prep ingredients
   While the potato is roasting, discard the husk and silks from the corn. Slice the corn kernels from the cob. Finely grate the parmesan. To make the dressing, combine 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper.
3. Step 3 — Season chicken
   Combine the remaining Tex-Mex seasoning and 1 tbs 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 mixture and turn to coat.
4. Step 4 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Add corn and parmesan
   Scatter the corn and parmesan over the potato and roast for a further 5 mins or until the cheese is melted.
6. Step 6 — Dress spinach and serve
   Meanwhile, add the spinach to the dressing and toss to coat. Slice the chicken. Divide the cheesy potato and corn, dressed spinach and chicken among plates. Drizzle the chicken with any resting juices and serve with the barbecue sauce.

Allergens

Sulphites, Milk