We poach our free-range chicken breast so it's nice and tender, then shred and fold it into a Mexican sauce laced with smoky chipotle. It's served with a baked sweet potato and a zesty avocado and onion salsa.
Cook time: 30 minutes
1 red chilli
1 red onion
1 tbsp oil
1 vegetable stock cube
2 tsp chipotle paste
2 tsp dried oregano
2 x 170g free-range chicken breast
300g sweet potato
Medium handful of fresh coriander
1. Preheat the oven to 220°C/ gas mark 7 and boil a kettle.
2. Cut the sweet potato in half lengthways and put in a saucepan. Cover with boiling water and simmer for 10 mins. Carefully remove from the water and place on a baking tray, then rub each half with 1 tsp oil and a sprinkle of sea salt. Place in the oven for 15 mins, cooking until softened.
3. Dissolve half of the vegetable stock cube in 500ml boiling water, pour into a small saucepan and bring to the boil. Add the chicken breasts, ensuring they are covered in stock (add more boiling water if needed). Cover and reduce the heat, simmering for 15 mins or until the chicken is cooked through.
4. Finely dice the red onion and remove the chicken from the saucepan. With two forks shred the poached chicken into small pieces. Heat a frying pan with 1 tsp oil on a medium heat and add half the onion, pulled chicken, dried oregano, passata and the chipotle paste. Crumble in the remaining half stock cube. Stir well and cook for 5-10 mins.
5. Peel and destone the avocado, and roughly chop. Roughly chop the coriander leaves. Finely chop the red chilli (remove the seeds for less heat). In a bowl, mix the avocado and red chilli with the remaining onion (amount to taste), the coriander and the juice from the lime.
6. To serve, spoon the chipotle chicken onto two warm plates alongside the avocado and sweet potato.
470 calories • 55g carbs • 16.5g fat • 28g protein
Recipe courtesy of Mindful Chef