Mexico meets South America in this delicious fusion dish made with juicy chicken slices roasted in NOMU Mexican Rub and yoghurt. Served on a bed of millet laced with chimichurri, and sided with golden corn on the cob and a jalapeño & tomato salsa. Sprinkled with sunflower seeds and coriander – this one is a real taste explosion!
Chicken & Jalapeño Salsa
Chicken & Jalapeño Salsa
with corn on the cob
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chicken
- Corn On The Cob
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Low Fat Plain Yoghurt
- Millet
- NOMU Mexican Spice Blend
- Pesto Princess Chimichurri
- Sliced Pickled Jalapeños
- Sunflower Seeds
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST MOMENT
Preheat the oven to 200°C. Place the corn on the cob on a baking tray. Coat in oil, and season. Pat the Chicken dry with paper towel and place in a bowl. Add ½ the yoghurt and the spice blend. Mix until fully coated. Place the coated chicken, along with all the yoghurt, on the baking tray with the corn. Roast in the hot oven for 10-15 minutes until cooked through and golden, shifting halfway. On completion, set the chicken aside to rest for 5 minutes before slicing. Lightly season the slices.
OPTIONAL: TOAST THE SEEDS
Place the sunflower seeds in a pot over medium high heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool.
CHIMMI Millet
Return the pot to a medium heat. When hot, toast the Millet for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it dries out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Toss through the chimichurri (to taste) and seasoning.
PREP STEP
While the Millet is simmering, drain and roughly chop the jalapeño. Rinse the coriander. Roughly chop the tomato and the rinsed coriander. In a bowl, combine the chopped tomato, the chopped jalapeño (to taste), ½ the chopped coriander, a drizzle of oil, and seasoning.
DIG IN!
Make a bed of the chimichurri Millet. Top with the Chicken slices and dollop over the remaining yoghurt. Side with the corn on the cob and the jalapeño salsa. Sprinkle over the sunflower seeds and the remaining coriander. Time to dine!
ROAST MOMENT
Preheat the oven to 200°C. Place the corn on the cob on a baking tray. Coat in oil, and season. Pat the Chicken dry with paper towel and place in a bowl. Add ½ the yoghurt and the spice blend. Mix until fully coated. Place the coated chicken, along with all the yoghurt, on the baking tray with the corn. Roast in the hot oven for 10-15 minutes until cooked through and golden, shifting halfway. On completion, set the chicken aside to rest for 5 minutes before slicing. Lightly season the slices.
OPTIONAL: TOAST THE SEEDS
Place the sunflower seeds in a pot over medium high heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool.
CHIMMI Millet
Return the pot to a medium heat. When hot, toast the Millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it dries out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Toss through the chimichurri (to taste) and seasoning.
PREP STEP
While the Millet is simmering, drain and roughly chop the jalapeño. Rinse the coriander. Roughly chop the tomato and the rinsed coriander. In a bowl, combine the chopped tomato, the chopped jalapeño (to taste), ½ the chopped coriander, a drizzle of oil, and seasoning.
DIG IN!
Make a bed of the chimichurri Millet. Top with the Chicken slices and dollop over the remaining yoghurt. Side with the corn on the cob and the jalapeño salsa. Sprinkle over the sunflower seeds and the remaining coriander. Time to dine!
ROAST MOMENT
Preheat the oven to 200°C. Place the corn on the cob on a baking tray. Coat in oil, and season. Pat the Chicken dry with paper towel and place in a bowl. Add ½ the yoghurt and the spice blend. Mix until fully coated. Place the coated chicken, along with all the yoghurt, on the baking tray with the corn. Roast in the hot oven for 15-20 minutes until cooked through and golden, shifting halfway. On completion, set the chicken aside to rest for 5 minutes before slicing. Lightly season the slices.
OPTIONAL: TOAST THE SEEDS
Place the sunflower seeds in a large pot over medium high heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool.
CHIMMI Millet
Return the pot to a medium heat. When hot, toast the Millet for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it dries out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Toss through the chimichurri (to taste) and seasoning.
PREP STEP
While the Millet is simmering, drain and roughly chop the jalapeño. Rinse the coriander. Roughly chop the tomato and the rinsed coriander. In a bowl, combine the chopped tomato, the chopped jalapeño (to taste), ½ the chopped coriander, a drizzle of oil, and seasoning.
DIG IN!
Make a bed of the chimichurri Millet. Top with the Chicken slices and dollop over the remaining yoghurt. Side with the corn on the cob and the jalapeño salsa. Sprinkle over the sunflower seeds and the remaining coriander. Time to dine!
ROAST MOMENT
Preheat the oven to 200°C. Place the corn on the cob on a baking tray. Coat in oil, and season. Pat the Chicken dry with paper towel and place in a bowl. Add ½ the yoghurt and the spice blend. Mix until fully coated. Place the coated chicken, along with all the yoghurt, on the baking tray with the corn. Roast in the hot oven for 15-20 minutes until cooked through and golden, shifting halfway. On completion, set the chicken aside to rest for 5 minutes before slicing. Lightly season the slices.
OPTIONAL: TOAST THE SEEDS
Place the sunflower seeds in a large pot over medium high heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool.
CHIMMI Millet
Return the pot to a medium heat. When hot, toast the Millet for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it dries out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Toss through the chimichurri (to taste) and seasoning.
PREP STEP
While the Millet is simmering, drain and roughly chop the jalapeño. Rinse the coriander. Roughly chop the tomato and the rinsed coriander. In a bowl, combine the chopped tomato, the chopped jalapeño (to taste), ½ the chopped coriander, a drizzle of oil, and seasoning.
DIG IN!
Make a bed of the chimichurri Millet. Top with the Chicken slices and dollop over the remaining yoghurt. Side with the corn on the cob and the jalapeño salsa. Sprinkle over the sunflower seeds and the remaining coriander. Time to dine!
Frequently Asked Questions
What is the preparation time for Chicken & Jalapeño Salsa?
The preparation time for Chicken & Jalapeño Salsa with corn on the cob is between 15 and 25 minutes.
What is the total time required to make Chicken & Jalapeño Salsa with corn on the cob?
The total time required to make Chicken & Jalapeño Salsa with corn on the cob is between 30 and 35 minutes.
How many servings does Chicken & Jalapeño Salsa provide?
4 servings
What are the main ingredients in Chicken & Jalapeño Salsa?
Chicken, Corn On The Cob, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Low Fat Plain Yoghurt, Millet, NOMU Mexican Spice Blend, Pesto Princess Chimichurri, Sliced Pickled Jalapeños, Sunflower Seeds, Tomato, Tomatoes
What is the nutritional information of Chicken & Jalapeño Salsa?
Calories: 748, Carbs: 77 grams, Fat: grams, Protein: 51 grams, Sugar: 14.4 grams, Salt: 1012 grams
How do I prepare Chicken & Jalapeño Salsa?
OPTIONAL: TOAST THE SEEDS: Place the sunflower seeds in a pot over medium high heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and set aside to cool. CHIMMI MILLET: Return the pot to a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it dries out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Toss through the chimichurri (to taste) and seasoning. PREP STEP: While the millet is simmering, drain and roughly chop the jalapeño. Rinse the coriander. Roughly chop the tomato and the rinsed coriander. In a bowl, combine the chopped tomato, the chopped jalapeño (to taste), ½ the chopped coriander, a drizzle of oil, and seasoning. ROAST MOMENT: Preheat the oven to 200°C. Place the corn on the cob on a baking tray. Coat in oil, and season. Pat the chicken dry with paper towel and place in a bowl. Add ½ the yoghurt and the spice blend. Mix until fully coated. Place the coated chicken, along with all the yoghurt, on the baking tray with the corn. Roast in the hot oven for 10-15 minutes until cooked through and golden, shifting halfway. On completion, set the chicken aside to rest for 5 minutes before slicing. Lightly season the slices. DIG IN!: Make a bed of the chimichurri millet. Top with the chicken slices and dollop over the remaining yoghurt. Side with the corn on the cob and the jalapeño salsa. Sprinkle over the sunflower seeds and the remaining coriander. Time to dine!
What should be prepared from my kitchen to make Chicken & Jalapeño Salsa?
Chicken, Corn On The Cob, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Low Fat Plain Yoghurt, Millet, NOMU Mexican Spice Blend, Pesto Princess Chimichurri, Sliced Pickled Jalapeños, Sunflower Seeds, Tomato, Tomatoes
How many calories does Chicken & Jalapeño Salsa have?
748 calories
How much fat content does Chicken & Jalapeño Salsa have?
grams
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