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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R92.98
for 4 servings · R23.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Pesto Princess Chimichurri
- Corn On The Cob
- Millet
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Corn On The Cob, Fresh Coriander, Millet, NOMU Mexican Spice Blend, Pesto Princess Chimichurri, Pickled Jalapeño, Sunflower Seeds, Tomato, Yoghurt
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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Chicken & Jalapeño Salsa?
Chicken, Chicken Breast, Corn On The Cob, Fresh Coriander, Millet, NOMU Mexican Spice Blend, Pesto Princess Chimichurri, Pickled Jalapeño, Sunflower Seeds, Tomato, Yoghurt
How many calories does Chicken & Jalapeño Salsa have?
748 calories
How much fat content does Chicken & Jalapeño Salsa have?
grams