peta@petacarige.com.au

Top

Chilli Chicken Sweet Potato Nachos

Chilli Chicken Sweet Potato Nachos

Ingredients
(serves 4)

  • 1 tbsp olive oil
  • 1/3 cup fresh coriander
  • 2 tablespoons sweet chilli sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1/4 cup lime juice
  • 2 x 200g chicken breast fillets
  • 1kg sweet potato, peeled, thinly sliced
  • 2 corn cobs, husk and silk removed
  • 1 avocado, diced
  • 2 green onions, sliced
  • 1 green chilli, thinly sliced
  • 1/3 cup grated cheese
  • 2 teaspoons fresh mint leaves, roughly chopped

Method:

  1. Finely chop 1/2 the coriander leaves and combine with the sweet chilli sauce, cumin, chilli and 1 tablespoon of lime juice in a small bowl.
  2. Place 1 chicken breast on a chopping board and cut the fillet in half horizontally to form 2 thin filets. Repeat with remaining chicken. Place chicken and chilli mixture in a snap-lock bag and seal. Rub to coat and refrigerate for 30 min if time permits.
  3. Meanwhile, preheat oven to 200°C/180°C fan-forced. Place 2 greased wire racks over 2 large baking trays. Place potato, in a single layer, on racks. Spray with oil and season with salt and pepper. Bake for 20-25 minutes or until golden and crisp.
  4. Place corn and 1 tablespoon of water in a microwave-safe dish. Cover and microwave on HIGH for 2-3 minutes or until just tender.
  5. Heat a greased barbecue plate or pan on medium-high heat. Add chicken and cook for 2-3 minutes on each side or until browned and cooked through. Transfer to a plate and set aside.
  6. Add corn to barbecue plate or pan. Cook, turning for 5 minutes or until beginning to char. Transfer to a chopping board and let cool for 2 minutes or until cool enough to handle. Cut kernels from cob and place into a bowl with avocado, onion, chilli and remaining lime juice. Gently toss to combine.
  7. Preheat your oven grill on medium. Arrange sweet potato in a serving dish. Sprinkle cheese on sweet potato and grill for 5 minutes or until cheese has melted. Slice chicken and place on sweet potato. Top with corn mixture and sprinkle remaining coriander and mint. Serve immediately with lime wedges.

Click here to download PDF of recipe 

Share