The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast chipotle chicken with charred corn slaw
We’ve got a soft spot for chipotle. Its smoky warmth transforms roast chicken into something altogether more exciting, and gives sweet potatoes, peppers and onions a delicious flavour boost. A crisp slaw of charred sweetcorn, coriander and lime in a yogurt dressing sets everything off beautifully.
SWK: High protein
Plants 7
SWK: High fibre
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Serving size
Ingredients
- 2 skinless chicken breasts
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 3 small sweet potato
- 2 onion
- 140g sweetcorn (sweetcorn, water, salt)
- 1 sweetheart cabbage
- 1 carrot
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 pepper
- 1 unwaxed lime
- 1 handful of fresh coriander
Nutritional Information
Calories: 627
Protein: 44g
Carbs: 105g
Fat: 6.4g
Ingredients
- 280g sweetcorn (sweetcorn, water, salt)
- 1 sweetheart cabbage
- 2 carrot
- 2 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 unwaxed lime
- 3 sweet potato
- 2 pepper
- 3 onion
- 4 skinless chicken breasts
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
Nutritional Information
Calories: 569
Protein: 43g
Carbs: 91g
Fat: 6.2g
Roast chipotle chicken with charred corn slaw
We’ve got a soft spot for chipotle. Its smoky warmth transforms roast chicken into something altogether more exciting, and gives sweet potatoes, peppers and onions a delicious flavour boost. A crisp slaw of charred sweetcorn, coriander and lime in a yogurt dressing sets everything off beautifully.
Cook time:
35 mins
Cuisine:
Mexican
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Roast your chicken, potatoes & veg
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Cut the sweet potatoes into 2cm chunks. Deseed the peppers and dice into 2cm squares, then peel 1 onion (2 for 4 portions) and cut into 8 wedges.
- Put the sweet potatoes, peppers, onions and chicken breasts on a baking tray lined with baking paper.
- Scatter half the spice mix over the potatoes and veg, then rub the chipotle paste all over the chicken.
- Spritz with cooking spray and roast for 20-25 mins.
Brown the sweetcorn
- Meanwhile, drain the sweetcorn. Spritz a non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the sweetcorn for 5-6 mins, until itʼs a deep golden-brown colour.
Sort your slaw
- At the same time, core, trim and thinly slice the cabbage. Coarsely grate the carrots, then peel and thinly slice the remaining onions. Finely chop the coriander.
- In a mixing bowl, combine the cabbage, carrots, onions and coriander.
- Add the remaining spice mix and all the yogurt, then squeeze in the juice from the lime and mix well.
Dish up
- Thinly slice the chicken and serve alongside the roasted sweet potatoes, veg and slaw.