What's for Dinner: Mexican Style Chicken & Caulini

What's for Dinner: Mexican Style Chicken & Caulini What's for Dinner: Mexican Style Chicken & Caulini

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The best dinners are those we can share with friends and family. Enjoy these flavourful dishes that everyone will love! Make margaritas with Listo mix, and you've got yourself a party!

Mexican Spiced Roasted Chicken Marylands

Serves 4-6

Ingredients

4 pc chicken marylands 

¼ cup fresh lime juice

¼ cup Mexican spice

1 tbsp dried oregano

4 garlic cloves, crushed

3 tsp dried chilli flakes, optional

1/4 cup olive oil

salt & pepper

1/2 bunch of coriander, to serve

Directions

Preheat oven to 200°C (180°C fan-forced).  Combine all herbs, mexican spice,garlic, oil, salt, pepper and lime juice into a large bowl. Add chicken and toss to coat with marinade. Cover the bowl and leave in refrigerator for up to 2 hrs. Transfer chicken and marinade to a lined roasting pan. Bake for 40-50 min, basting occasionally, or until juices run clear when the chicken thigh is pierced with a skewer. Top with chopped coriander and serve with roasted caulini.

 Roasted Caulini with Mexican Spice

 2 x Caulini punnets

1 tomato, chopped

50g of feta, crumbled

1 tbsp mexican spice

1/2 lime, to serve

1 bunch of coriander, to serve

Directions

Preheat oven to

200°C (180°C fan-forced). Roughly chop caulini and divide evenly on tray lined with baking paper. Drizzle with olive oil, chopped tomato, crumbled feta and mexican spice. Toss to coat caulini evenly. Put in oven for 30-40 min until slightly browned. Remove from oven and squeeze half a lime over caulini. Plate and serve with chopped coriander.

 Looking for more recipes? Try our NEW tortilla wraps & chips with this recipe here

 

The best dinners are those we can share with friends and family. Enjoy these flavourful dishes that everyone will love! Make margaritas with Listo mix, and you've got yourself a party!

Mexican Spiced Roasted Chicken Marylands

Serves 4-6

Ingredients

4 pc chicken marylands 

¼ cup fresh lime juice

¼ cup Mexican spice

1 tbsp dried oregano

4 garlic cloves, crushed

3 tsp dried chilli flakes, optional

1/4 cup olive oil

salt & pepper

1/2 bunch of coriander, to serve

Directions

Preheat oven to 200°C (180°C fan-forced).  Combine all herbs, mexican spice,garlic, oil, salt, pepper and lime juice into a large bowl. Add chicken and toss to coat with marinade. Cover the bowl and leave in refrigerator for up to 2 hrs. Transfer chicken and marinade to a lined roasting pan. Bake for 40-50 min, basting occasionally, or until juices run clear when the chicken thigh is pierced with a skewer. Top with chopped coriander and serve with roasted caulini.

 Roasted Caulini with Mexican Spice

 2 x Caulini punnets

1 tomato, chopped

50g of feta, crumbled

1 tbsp mexican spice

1/2 lime, to serve

1 bunch of coriander, to serve

Directions

Preheat oven to

200°C (180°C fan-forced). Roughly chop caulini and divide evenly on tray lined with baking paper. Drizzle with olive oil, chopped tomato, crumbled feta and mexican spice. Toss to coat caulini evenly. Put in oven for 30-40 min until slightly browned. Remove from oven and squeeze half a lime over caulini. Plate and serve with chopped coriander.

 Looking for more recipes? Try our NEW tortilla wraps & chips with this recipe here