Eat well WITH PETE EVANS

Give your chicken dinner Mexican flair and flavour – yum!

AVOCADO AND TOMATO SALSA 1 avocado, halved and sliced 2 tomatoes, deseeded and

cut into 1cm dice

1/4 red onion, finely chopped

1 long red chilli, deseeded

and finely chopped

2 Tbsp lime juice

2 Tbsp extra virgin olive oil

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Brush pumpkin halves with coconut oil or animal fat. Place pumpkin, cut-side up, in a roasting pan and season. Roast for 11/4–11/2 hours, until tender.

STEP 2 Meanwhile, to make the Mexican chicken, heat coconut oil or animal fat in a large frying pan over medium–high heat. Add onion and cook for 5 minutes, or until softened. Stir in garlic and chipotle chilli and cook for 1 minute, or until fragrant.

STEP 3 Add chicken strips and sauté for 5 minutes, or until browned. Add spices and tomato paste and cook for 1 minute, then mix in crushed tomatoes and bone broth or water. Reduce heat to medium–low and simmer for 15 minutes, or until chicken is cooked through and sauce has thickened. Season. If you like things a little spicier, add extra chipotle chilli.

STEP 4 To make the salsa, mix all ingredients in a bowl and season. Carefully transfer roasted pumpkin to serving plates.

STEP 5 Spoon over the Mexican chicken, then top with the Avocado and tomato salsa. Finish with a sprinkle of shallot, coriander leaves, jalapeño chilli and a pinch of smoked paprika. Serve with lime cheeks.

Pumpkin is a healthy carb, but if you want to go keto, replace it with zucchini or serve in lettuce cups.