On Episode 7, we went up to Gatwick to visit my boy Nick and got a taste of his Mexican spiced chicken. We caught up with Nick 10 years after his university experience and discussed schooling, life after uni, career progression, getting on the property ladder, and fatherhood. Nick is REALLY ADULTING! (Some of us are still trying to make our way there) And Nick---who was known to go from rave to rave living on a stictly cheese puff and super noodle diet in his uni dayz--is now a surprisingly good home cook. He whipped us up this bangin Mexican Chicken Dish and gave us some mid-week recipe inspo.
Quick. Easy. Cheap. Delicious. AND HEALTHY?! This dish is a crowd pleaser for sure. Give it a try and let us know how you get on.
Ingredients:
2 x chicken breast
Natural yoghurt
Tomato purée
Cajun spice
Paprika
Chopped garlic
Dried parsley
Method:
Butterfly the chicken breasts.
Marinate the chicken for 1-2 hours in the yoghurt, tomato puree, cajun spice, paprika, chopped garlic and parsley.
Cook chicken on high heat until golden brown and then, turn down the heat cook through and let the chicken rest.
Plate up and enjoy!
Nick accompanied the chicken with a side of lime infused basmati rice, sautéed peppers and onions, and guacamole!
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