METHODDice the onion and pepper and add to a hot pan with 1 tsp olive oil to sauté & soften, marinate the diced chicken in the spices listed above and leave aside in a bowl.
Cut up corn on cob and marinate in 1 tbsp olive oil, a pinch of salt, 1/2 tsp garlic powder, 1/2 tsp cumin, 1 tsp paprika & 1/2 tsp chilli flakes. Bake the corn for 15 minutes at 180•c.
Once the onions & peppers are softened add the chicken and fry until golden.
Make your Guacamole with 1 tomato, finely diced, 1 avocado, cube, 1 small handful coriander, finely chopped, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper and 1/2 lime juice.
Heat up your mash as per cooking instructions, and spread across your plate (keep the mash as the main character in this dish) & top with the chicken, onions & peppers, add the guacamole & baked corn. Finish with some spicy Mexican cheese or cheddar & chopped jalapenos.
Enjoy!
Serves: 2
Preparation: 10 mins
Cooking: 20 mins
Main Ingredients:
1 packet of Albert Bartlett Creamy Mash Potato
1 small onion, rough diced
1 red pepper, rough diced
1 chicken breast
1/2 tsp chilli flakes
1/2 tsp paprika
1/2 teaspoon salt
1/2 tsp garlic
1/2 tsp cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil
2 corn on the cob
Mexican Cheese, grated
Guacamole Ingredients:
1 tomato, finely diced
1 avocado, cubed
1 small handful coriander, finely chopped
1/2 tsp garlic powder
1/2 tsp salt & 1/2 tsp pepper
1/2 lime juice