Recipe

El Mexican Red Chicken Roast

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El Mexican Red Chicken Roast

A smoky and fiesty mex rubbed chicken breast tray bake with sweet bell peppers, roast red onion and legumy black beans offset with refreshing minted lemon yogurt.




Ingredients to serve 2

  • 2 x Chicken Breast - flattened, rub with DD Paprika Paste
  • 70ml x DD Paprika Paste
  • 1 x Red Pepper - core removed and chunked
  • 1 x Red Onion - cut into chunks
  • 300g x Sweet Potato Chunks
  • ½ tbsp x Cumin Ground
  • ½ tin x Black Beans - drained and rinsed
  • 80ml x Plain Yoghurt
  • 5g x Mint - chopped into your Lemon Yoghurt - See Step 2
  • 10ml x Lemon Juice
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - flattened, rub with DD Paprika Paste
  • 140ml x DD Paprika Paste
  • 2 x Red Pepper - core removed and chunked
  • 2 x Red Onion - cut into chunks
  • 600g x Sweet Potato Chunks
  • 1 tbsp x Cumin Ground
  • 1 tin x Black Beans - drained and rinsed
  • 160ml x Plain Yoghurt
  • 10g x Mint - chopped into your Lemon Yoghurt - See Step 2
  • 20ml x Lemon Juice
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands, red peppers well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

Using a large oven tray works best with traybake recipes, make sure your ingredients are loosely packed as this will aid in getting the most caramelization and color out of your roast.

Step 1 - El Mexicano Tray Bake

Toss your red pepper chunks, red onion chunks and sweet potato wedges in a large mixing bowl along with a good drizzling of olive oil, cumin, salt, and pepper. Scatter onto an oven tray, top with your flattened DD Paprika Paste rubbed chicken breasts, cover with foil and pop into the oven for 18 minutes. In the meanwhile, toss your drained black beans in a medium mixing bowl with a drizzle of olive oil, salt, and pepper. Remove your foil after 18 minutes and scatter over your black beans, add butter and place your tray bake in the oven for 6-8 minutes until your vegetables are lightly charred and your chicken is cooked through.

Step 2 - Minted Lemon Yoghurt

In a small mixing bowl, whisk together your chopped mint, lemon juice and plain yoghurt. Whisk in a bit of olive oil and season to taste with salt and pepper.

To serve

Divide your El Mexicano chicken and cumin vegetables amongst your servings and drizzle over your minted lemon yoghurt. Enjoy!