The Recipe Post #1: Mexican Chilli Chicken

Andy and I are trying to eat a bit more healthily at the moment, and I’m trying to build up some tasty new dishes ready for when we can move back in together very soon. I made this one on a Friday night, and it’s full of flavour. I have no idea where the original recipe was from, I’ve had it written down for ages… although the final result doesn’t bear much resemblance to the original!

Here’s the ingredients, to serve two:

Juice of a lime

1tsp smoked paprika

Salt and pepper

½ red pepper, chopped

4tbsp sweetcorn

200g chicken breast, sliced

1tsp chilli powder

1tsp tomato puree

1tsp sunflower oil

Small bunch parsley, chopped

1 carrot, diced

For the dressing:

1 tbsp lemon juice

1 tbsp olive oil

Salt and pepper

Put the chicken in a bowl with the lime juice, spices, tomato puree and salt and pepper. Leave to marinate for at least 10 minutes, the longer the better to enhance the flavour.

Heat the oil in a non-stick pan and thoroughly cook the chicken.

Add the parsley, pepper, carrot and sweetcorn into the pan to combine with the chicken and slightly soften the vegetables.

Mix together the dressing ingredients in a small bowl.

When ready to serve, drizzle the dressing over the chicken and vegetables mixture. I served this on a large plate in the middle of the table, and we ate it in warmed pitta breads. Alternatively, you could do this meal with pasta… I think I’ll try that next time, as the dressing would flavour it nicely.

We actually had some left over, which my mum put in a salad for her lunch the next day and really enjoyed – the chicken had soaked up the flavours even more, and it tasted fresh and filling.

Have you tried any new recipes recently?

Sophie x