

Mexican Chilli Chicken with Sweet Potato Wedges
A bold and hearty Mexican Chilli Chicken paired with crispy sweet potato wedges, packed with flavour and perfect for an easy weeknight dinner.
10 minutesPrep Time
35 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings400g can of Diced Tomatoes
2 Tablespoons of Olive Oil
1 Red Onion, half sliced and half finely diced
1½ Tablespoons of Taco Spice mix
Masterfoods Chilli Flakes, to taste
2 Tablespoons of Masterfoods BBQ sauce
500g Chicken Tenderloins or Breast
750g Sweet Potatoes, peeled and cut into 2cm wedges
1 Ripe Avocado, diced
Salt and pepper, to season
Sour Cream, to serve
Corn chips, optional
Masterfoods Coriander Leaves, to taste
Directions
- Preheat oven to 200°C. Toss the sweet potato wedges with 1 tablespoon of olive oil and season with salt and pepper. Spread over a lined baking tray and roast for 20 minutes, or until tender and golden on the edges.
- Heat the remaining olive oil in a heavy-based shallow casserole dish over medium heat. Sauté the sliced onion for 3 minutes, or until softened. Stir in the taco spice mix and cook for 1 minute until fragrant.
- Add the diced tomatoes and BBQ sauce. Season with chilli flakes to taste. Stir well and bring to a gentle simmer.
- Add the chicken (tenderloins or diced chicken breast) to the sauce. Reduce heat to low, cover and simmer for 12–15 minutes, or until the chicken is cooked through. Remove from heat.
- If using chicken breast, shred or roughly chop once cooked. Stir the chicken through the sauce until well combined.
- Spoon the chilli chicken into bowls. Top with sour cream, avocado, diced onion and coriander. Serve with sweet potato wedges and corn chips, if desired.