Mexican spice chicken with coriander pesto

Why eat plain chicken when you can easily whip up a fancy Mexican chicken which is healthy and quick? I mean, what more can you ask for?

Made with a delicious Mexican-style pesto and a little salad to freshen up the dish, this meal is so flavoursome and healthy.

This can be served with rice or thinking now I imagine sweet potato would taste great so maybe you could try that if you fancy experimenting with this dish.

Mexican spice chicken with coriander pesto

Serves: 4

Ingredients

For the chicken

• 4 chicken breasts

• 2tsp honey

• 2tsp oregano

• 1tsp cumin

• 1tsp allspice

• half a lime juice

• 1/2 orange juice and the flesh

• seasoning

For the Salad

• 600g sweet potato, or rice to serve

• 1 avocado

• 4 handfuls spinach

• leaves from 4 sprigs of thyme

• 1tbsp olive oil

For the pesto

• 10g mixed seeds

• 30g coriander

• 1 small red chilli

• 2 cloves garlic

• juice of 1 lime

• 10g cashew nuts

• 50ml olive oil

Method

- First prepare the chicken by mixing all the herbs, spices, juices, honey and olive oil. Rub it on the chicken and cover. leave to marinate for a few hours (3-4) or even better- overnight.

- If your using the sweet potato, cut it into strips. iF not slice the avocado into chunks and cut up the orange. Set aside

- To make the pesto simply stick the all in a blender and blitz it into a bitty paste. Well, like you see in the photo.

- When ready, heat a dash of oil in a large frying pan. Once hot place both chicken breasts in the pan. Cook until white on the inside. place on a plate with the spinach, avocado and orange salad at the side. Give a good squeeze of lime juice on top, if you like.

- Drizzle over the chicken juices from the pan if you want more flavour. Add the sweet potato/rice and serve with a dish containing the pesto. And enjoy!