Mexican style Chicken Bowl

INGREDIENTS
2 tbsp Cobram Estate Classic Extra Virgin Olive Oil
1 large sweet potato, peeled, cut into long thin
wedges
2 fresh corn cobs, cut into thin slices
2 tsp smoked paprika
2 tsp ground cumin
salt and pepper, to season
500g chicken breast fillets, thinly sliced
2 cups finely shredded red cabbage
1 avocado, diced
250g punnet cherry tomatoes
Sour cream, to serve
Lime wedges, to serve
Sliced fresh chilli, to serve
Coriander, to serve

METHOD
1. Put 1 tbsp of Cobram Estate Classic Extra Virgin
Olive Oil into a large bowl. Add the sweet potato,
corn and half of the smoked paprika and cumin,
toss well. Arrange vegetables on an oven tray, in
a single layer. Season with the salt and pepper.
Roast at 200C fan-forced for 25 minutes or until
vegetables are cooked through.
2. Meanwhile, to the same bowl, add the chicken,
remaining paprika, cumin and
Cobram Estate Classic Extra
Virgin Olive Oil. Toss well and
arrange on a second oven tray
in a single layer. Season with the
salt and pepper. Bake for 10-12
minutes or until cooked through.
3. Arrange red cabbage, chicken,
sweet potato and corn in four
wide shallow bowls. Top with
avocado, cherry tomatoes and
a dollop of sour cream. Garnish
with coriander, chilli and a drizzle
of Cobram Estate Classic Extra
Virgin Olive Oil. Serve with lime
wedges.

recipe courtesy Cobram www.cobramestate.com.au

 

 

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