CHILLI CHICKEN, LIME AND CORN NACHOS
SERVES 4 PREP 20 MINUTES COOK 45 MINUTES
¹⁄³ cup fresh coriander leaves 2 tablespoons sweet chilli sauce ½ teaspoon ground cumin ¼ cup 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 ¹⁄³ cup grated pizza cheese 2 tablespoons roughly chopped fresh mint leaves Lime wedges, to serve 1 Finely chop ½ the coriander leaves. Combine sweet chilli sauce, cumin, chopped coriander and 1 tablespoon lime juice in a small bowl. 2 Place 1 chicken breast fillet on a chopping board. Using a large knife cut chicken in half horizontally to form 2 thin fillets. Repeat with remaining chicken. Place chicken and chilli mixture in a snap-lock bag. Seal bag. Rub to coat. Refrigerate for 30 minutes, 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 wire racks. Spray with oil. Season with salt and pepper. Bake for 20 to 25 minutes or until golden and crisp. 4 Place corn and 1 tablespoon water in a microwave-safe dish. Cover with plastic wrap. Microwave on HIGH (100%) for 2 to 3 minutes or until just tender. 5 Heat a greased barbecue plate on medium-high heat (see note). Add chicken. Cook for 2 to 3 minutes each side or until browned and just cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes to rest.
6 Meanwhile, add corn to barbecue plate. Cook, turning, for 5 minutes or until beginning to char. Transfer to a chopping board. Stand for 2 minutes or until cool enough to handle. Using a sharp knife, cut kernels from cob in large pieces. Place corn in a bowl with avocado, onion, chilli and remaining lime juice. Gently toss to combine. 7 Preheat grill on medium. Arrange sweet potato in a flameproof, heatproof serving dish. Sprinkle with cheese. Grill for 5 minutes or until cheese has melted. Slice chicken and place on sweet potato. Top with corn mixture. Sprinkle with remaining coriander and mint. Serve immediately with lime wedges. NUTRITION: (per serve) 2229kj; 19.2g fat; 5.5g sat fat; 39.1g protein; 44.2g carbs; 11.4g fibre; 81mg chol; 308mg sodium.