- 300g Chicken breast
- 50g Red beans, canned
- 50g White beans, canned
- 100g Chickpeas, canned
- 100g Corn, canned
- 100g Onion
- 100g Tomato passata
- 10g Olive oil
- 5g Brown sugar
- 10g Cocoa powder
- A pinch of: sea salt, black pepper, smoked paprika, dried chipotle, cinnamon, cumin
Preheat the oven to 220℃. Finely chop the onions and drain corn, chickpeas and both kinds of beans.
Finely chop fresh chilli and coriander leaves, set aside.
Prepare the sauce: mix tomato passata, cocoa powder, brown sugar, smoked paprika, dried chipotle, cinnamon, cumin, salt and pepper, heat up gently in a small pan.
Season the chicken with salt and chipotle, wrap it in parchment paper, and bake for about 20-25 minutes, or until it’s cooked through.
In the meantime, prepare the salad: mix chopped onion, fresh chilli, chickpeas, corn and both kinds of beans in a bowl, add olive oil, salt and coriander leaves, drizzle with lime juice and mix. Remove chicken breast from the oven and cut into slices. Serve with tomato sauce and salad, top with extra coriander leaves.
Remove chicken breast from the oven. Open the parchment with scissors and cut the chicken into slices. Serve with tomato sauce and salad, top with extra coriander leaves.