CHILLI CHICKEN, LIME & CORN NACHOS
SERVES 4. PREP 20 MINS PLUS 30 MINUTES MARINATING (OPTIONAL). COOK 45 MINS
INGREDIENTS
• ⅓ cup fresh coriander leaves
• 2 tbsp sweet chilli sauce
• ½ tsp ground cumin
• ¼ cup lime juice
• 2 x 250g Lilydale free range chicken breasts
• 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
• ⅓ cup grated pizza cheese
• 2 tbsp chopped fresh mint leaves
• Lime wedges, to serve
METHOD
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 200C/180C 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, until golden and crisp.
4 Place corn and 1 tablespoon water in a microwave-safe dish. Cover. Microwave on high for 2 to 3 minutes or until just tender.
5 Heat a greased barbecue plate on medium-high heat. 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. 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 serving dish. Sprinkle with cheese. Grill for 5 minutes or until cheese melts. Slice chicken and place on sweet potato. Top with corn mixture. Sprinkle with remaining coriander and mint. Serve immediately with lime wedges.