Mexican Chicken With Vegetables

Updated: Aug 7, 2019

#KeyNutritionGutHealth please tag us in your progress and creations on facebook and instagram!


Ingredients (2-3 serves):

  • 200-300gms free range chicken drumsticks 

  • 1/2 can of tinned tomatoes  

  • 1 capsicum, sliced finely 

  • 1 courgette, chopped up 

  • 1 onion, sliced finely 

  • 2 cloves garlic, finely chopped

  • 1 cup green beans, chopped in half

  • 1 leek, sliced finely 

  • 1 tsp cumin powder

  • 1 tsp paprika 

  • 1 tsp chilli flakes 

  • Season with salt/pepper 

  • Garnish with coriander and 1 heaped tbsp coconut yoghurt

Method

  1. Preheat the oven to 180 degrees on fan bake. Pre-line a baking tray and place the chicken drumsticks scattered across the tray. Pour the can of tinned tomatoes on top. Place in oven to cook for approx. 20-30 minutes (until chicken is cooked through). 

  2. Heat a fry pan over medium heat with 1 tbsp olive oil. Add the onions, leek and garlic and stir to combine for 2-3 minutes. Add in the courgettes and capsicum and cook for another 5 minutes or so. Add the beans and spices and stir to combine for another 2-3 minutes (I like my beans crunchy). 

  3. Serve on plates with the vegetables on the bottom then top with the chicken and tomato mixture and garnish with 1 tbsp coconut yoghurt and a small bunch of chopped coriander. Season to taste and enjoy!

** For males or physically active females, add an additional sweet potato or 1/2-1 cup rice.