Mexican Chicken with Aioli Dip
Rustic Mashed Potatoes & Roasted Veggies
Cooking time
25 minutes
Servings
4
Calories
670 /serving
The kids will love swiping bites of ancho-spiced chicken breasts, roasted broccoli and sweet pepper through an easy-made aioli dip. And you’ll love this insider tip for super-tasty mashed potatoes: boil them with garlic and simply rough them up with butter.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 400g Broccoli florets
- 1 Sweet pepper
- 900g Baby potatoes
- 2 Garlic cloves
- 90ml Mayonnaise
- 12g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs • Milk • Sesame • Sulphites
You will need:
Large pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 tbsp Butter
Total Fat
33 g
Saturated Fat
7 g
Sodium
400 mg
Total Carb
48 g
Sugars
7 g
Protein
47 g
Fibre
7 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Medium-dice the potatoes.
- Mince the garlic.
- Add the potatoes and ½ the garlic to the pot of boiling water and boil, 14 to 16 min., until tender.
- Drain and return to the pot. Add 2 tbsp butter and stir, breaking up the potatoes slightly, until combined; season well with S&P.
Roast the vegetables
- Meanwhile, halve, core and large-dice the sweet pepper.
- Halve the broccoli if large.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the aioli
- Meanwhile, in a small bowl, combine the mayo, remaining garlic and S&P.
Plate your dish
- Divide the mash, vegetables and chicken between your plates.
- Dollop the aioli over top. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
