Like a little heat? This dish is for you! A heap of spicy black bean and roast sweet potato chilli with a skinless grilled chicken breast, bathed in butter. Liven it up even more with a sweet ’n sour jalapeño yoghurt and zesty green leaves.
Tex-Mex Chicken & Bean Chilli
Tex-Mex Chicken & Bean Chilli
with jalapeño relish, golden sweet potato & fresh lime
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Black Beans
- Chicken
- Free-range Chicken Breast
- Fresh Chilli
- Fresh Coriander
- Green Leaves
- Jalapeño Relish
- Lime
- NOMU Spanish Rub
- Plain Yoghurt
- Pumpkin Seeds
- Spring Onion
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SPICE UP THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, some seasoning, and half of the Spanish Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS & JALAPEÑO YOGHURT
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the yoghurt in a bowl with the jalapeño relish to taste. Squeeze in the juice of 2 lime wedges and mix well to combine. Season to taste and set aside for serving.
TOSS YOUR ZESTY GREENS
Place the rinsed green leaves in a bowl with half of the sliced spring onion and three-quarters of the toasted pumpkin seeds. Add a squeeze of lime juice, a pinch of lime zest, a drizzle of oil, and some seasoning to taste. Toss to coat and set aside for serving.
SPICY BEAN CHILLI
When the sweet potato reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the remaining spring onion and the sliced chilli (to taste) for 1-2 minutes until lightly charred. Stir in the drained black beans and the remaining Spanish Rub to taste. Cook for 3-4 minutes until fragrant and warmed through, shifting constantly. On completion, remove the tray of sweet potato from the oven and scatter over the bean chilli. Return to the oven for 10 minutes until the beans begin to crisp.
GOLDEN CHICKEN BREAST
Wipe down the pan and return it to a medium heat with a drizzle of oil. Pat the chicken breast dry with some paper towel and season. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, remove the lid and baste the chicken with a knob of butter. On completion, set aside in the pan to rest for 5 minutes before serving.
AND YOU’RE THERE!
Serve up some sweet potato and bean chilli and lay over the juicy chicken breast. Garnish with a generous drizzle of jalapeño yoghurt, the remaining toasted pumpkin seeds, and the chopped coriander. Sprinkle over some lime zest and any remaining fresh chilli to taste. Serve with the tangy salad and a lime wedge on the side. Look at that, Chef!
Sweet Potato - 250g
NOMU Spanish Rub - 7.5ml
Pumpkin Seeds - 15g
Plain Yoghurt - 50ml
Jalapeño Relish - 15ml
Green Leaves - 20g
Spring Onion - 1
Lime - 1
Fresh Chilli - 1
Black Beans - 120g
Free-Range Chicken Breast - 1
Fresh Coriander - 4g
SPICE UP THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, some seasoning, and half of the Spanish Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS & JALAPEÑO YOGHURT
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the yoghurt in a bowl with the jalapeño relish to taste. Squeeze in the juice of 4 lime wedges and mix well to combine. Season to taste and set aside for serving.
TOSS YOUR ZESTY GREENS
Place the rinsed green leaves in a bowl with half of the sliced spring onion and three-quarters of the toasted pumpkin seeds. Add a squeeze of lime juice, a pinch of lime zest, a drizzle of oil, and some seasoning to taste. Toss to coat and set aside for serving.
SPICY BEAN CHILLI
When the sweet potato reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the remaining spring onion and the sliced chilli (to taste) for 1-2 minutes until lightly charred. Stir in the drained black beans and the remaining Spanish Rub to taste. Cook for 4-5 minutes until fragrant and warmed through, shifting constantly. On completion, remove the tray of sweet potato from the oven and scatter over the bean chilli. Return to the oven for 10 minutes until the beans begin to crisp.
GOLDEN CHICKEN BREAST
Wipe down the pan and return it to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, remove the lid and baste the chicken with a knob of butter. On completion, set aside in the pan to rest for 5 minutes before serving.
AND YOU’RE THERE!
Serve up some sweet potato and bean chilli and lay over the juicy chicken breast. Garnish with a generous drizzle of jalapeño yoghurt, the remaining toasted pumpkin seeds, and the chopped coriander. Sprinkle over some lime zest and any remaining fresh chilli to taste. Serve with the tangy salad and a lime wedge on the side. Look at that, Chef!
Sweet Potato - 500g
NOMU Spanish Rub - 15ml
Pumpkin Seeds - 30g
Plain Yoghurt - 100ml
Jalapeño Relish - 30ml
Green Leaves - 40g
Spring Onion - 2
Lime - 2
Fresh Chilli - 2
Black Beans - 240g
Free-Range Chicken Breast - 2
Fresh Coriander - 8g
SPICE UP THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, some seasoning, and half of the Spanish Rub. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS & JALAPEÑO YOGHURT
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the yoghurt in a bowl with the jalapeño relish to taste. Squeeze in the juice of 4 lime wedges and mix well to combine. Season to taste and set aside for serving.
TOSS YOUR ZESTY GREENS
Place the rinsed green leaves in a bowl with half of the sliced spring onion and three-quarters of the toasted pumpkin seeds. Add a squeeze of lime juice, a pinch of lime zest, a drizzle of oil, and some seasoning to taste. Toss to coat and set aside for serving.
SPICY BEAN CHILLI
When the sweet potato reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the remaining spring onion and the sliced chilli (to taste) for 1-2 minutes until lightly charred. Stir in the drained black beans and the remaining Spanish Rub to taste. Cook for 4-5 minutes until fragrant and warmed through, shifting constantly. On completion, remove the tray of sweet potato from the oven and scatter over the bean chilli. Return to the oven for 10 minutes until the beans begin to crisp.
GOLDEN CHICKEN BREAST
Wipe down the pan and return it to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, remove the lid and baste the chicken with a knob of butter. On completion, set aside in the pan to rest for 5 minutes before serving.
AND YOU’RE THERE!
Serve up some sweet potato and bean chilli and lay over the juicy chicken breast. Garnish with a generous drizzle of jalapeño yoghurt, the remaining toasted pumpkin seeds, and the chopped coriander. Sprinkle over some lime zest and any remaining fresh chilli to taste. Serve with the tangy salad and a lime wedge on the side. Look at that, Chef!
Sweet Potato - 500g
NOMU Spanish Rub - 15ml
Pumpkin Seeds - 30g
Plain Yoghurt - 100ml
Jalapeño Relish - 30ml
Green Leaves - 40g
Spring Onion - 2
Lime - 2
Fresh Chilli - 2
Black Beans - 240g
Free-Range Chicken Breast - 2
Fresh Coriander - 8g
SPICE UP THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, some seasoning, and half of the Spanish Rub. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS & JALAPEÑO YOGHURT
Place a large pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the yoghurt in a bowl with the jalapeño relish to taste. Squeeze in the juice of 6 lime wedges and mix well to combine. Season to taste and set aside for serving.
TOSS YOUR ZESTY GREENS
Place the rinsed green leaves in a bowl with half of the sliced spring onion and three-quarters of the toasted pumpkin seeds. Add a squeeze of lime juice, a pinch of lime zest, a drizzle of oil, and some seasoning to taste. Toss to coat and set aside for serving.
SPICY BEAN CHILLI
When the sweet potato reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the remaining spring onion and the sliced chilli (to taste) for 2-3 minutes until lightly charred. Stir in the drained black beans and the remaining Spanish Rub to taste. Cook for 6-7 minutes until fragrant and warmed through, shifting constantly. Transfer the bean chilli to another roasting tray and pop in the oven for 10 minutes until the beans begin to crisp.
GOLDEN CHICKEN BREAST
Wipe down the pan and return it to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, remove the lid and baste the chicken with a knob of butter. On completion, set aside in the pan to rest for 5 minutes before serving.
AND YOU’RE THERE!
Serve up some sweet potato and bean chilli and lay over the juicy chicken breast. Garnish with a generous drizzle of jalapeño yoghurt, the remaining toasted pumpkin seeds, and the chopped coriander. Sprinkle over some lime zest and any remaining fresh chilli to taste. Serve with the tangy salad and a lime wedge on the side. Look at that, Chef!
Sweet Potato - 1kg
NOMU Spanish Rub - 30ml
Pumpkin Seeds - 60g
Plain Yoghurt - 200ml
Jalapeño Relish - 60ml
Green Leaves - 80g
Spring Onion - 4
Lime - 3
Fresh Chilli - 3
Black Beans - 480g
Free-Range Chicken Breast - 4
Fresh Coriander - 15g
Woolies Products in this dish
