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Chilli chicken, lime and corn nachos
Chilli chicken, lime and corn nachos
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate nachos with sweet potato chips and fresh toppings for a healthier twist on a classic meal.
Ingredients:
  • 82.50 ml fresh coriander leaves
  • 44.00 gm sweet chilli sauce
  • 1.25 gm ground cumin
  • 65.63 gm lime juice
  • 2 x 250g chicken breast fillets
  • 1kg orange sweet potato, peeled, thinly sliced
  • Olive oil cooking spray
  • 2 corn cobs, husks and silk removed
  • 1 avocado, diced
  • 2 green onions, sliced
  • 1 long green chilli, thinly sliced
  • 82.50 ml grated pizza cheese
  • 40.00 ml roughly chopped fresh mint leaves
  • Lime wedges, to serve
Instructions:
  • Mince half of the coriander leaves. Mix sweet chili sauce, cumin, minced coriander, and 1 tablespoon of lime juice in a small bowl.
  • Lay the chicken breast fillet on a cutting board and carefully slice it in half lengthwise to get 2 thin fillets. Repeat this with the rest of the chicken. Place the chicken and chili mixture in a resealable bag, seal it, and massage to coat the chicken. Refrigerate for 30 minutes, if possible.
  • Preheat the oven to 200°C/180°C fan-forced. Place greased wire racks over large baking trays, then arrange potatoes in a single layer on the racks. Spray with oil and season with salt and pepper. Bake for 20-25 minutes until golden and crisp.
  • In a microwave-safe dish, combine the corn and 1 tablespoon of water. Cover with plastic wrap and microwave on HIGH for 2 to 3 minutes, or until the corn is tender.
  • Preheat a greased barbecue plate over medium-high heat. Place the chicken on the plate and cook for 2 to 3 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • Add the corn to the barbecue plate and cook for 5 minutes until it starts to char. Transfer the corn to a chopping board and let it cool for 2 minutes. Use a sharp knife to cut the kernels off the cob in large pieces. Combine the corn with avocado, onion, chili, and the rest of the lime juice in a bowl. Give it a gentle toss to mix everything together.
  • Preheat the grill to medium heat. Place sweet potatoes in a flameproof serving dish. Sprinkle with cheese and grill for about 5 minutes until the cheese melts. Slice the chicken and place it on the sweet potatoes. Top with corn mixture, remaining coriander, and mint. Serve right away with lime wedges.

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