About this recipe:Cubes of potatoes and cinnamon-coated chicken breasts are baked, then mixed with fried onions, garlic, jalapeno chillies and lime. Serve with rice, beans and extra lime wedges.
4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
60ml rapeseed oil
1 large sweet onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno chilli peppers
1 lime, juiced
12 small tortilla wraps, warmed
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 200 C / Gas 6.
Place potatoes in a shallow baking dish. Drizzle with 1/2 the oil and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt and pepper. Arrange in a separate baking dish; bake 30 minutes in the preheated oven, until cooked through. Cool and shred with a fork.
Heat remaining oil in a pan over medium heat; add onion and garlic and cook for a few minutes until softened. Mix in shredded chicken, chopped jalapeno chillies and lime juice. Cook until heated through.
Serve the chicken and potatoes in warmed tortillas.