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.
Fast ’n’ furious Mex chicken with jalapeño slaw
Speedy, spicy and oh-so satisfying, this chicken dish brings out the big guns, flavour wise. Our Mexican blend is sprinkled over onions and chicken breasts under the grill, then stirred through a rich tomato sauce. Meanwhile, jalapeños join red cabbage, parsley and yogurt for a zingy slaw spiked with lime. A quick side of sweet potato mash and you're done – in 20 mins flat!
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 1 unwaxed lime
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 1 red cabbage
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 skinless chicken breasts
- 200g passata (tomatoes, salt, citric acid)
- 2 onion
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 276
Protein: 39g
Carbs: 24g
Fat: 3.5g
Ingredients
- 3 sweet potato
- 4 onion
- 4 skinless chicken breasts
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 red cabbage
- 60g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 400g passata (tomatoes, salt, citric acid)
- 2 handful of fresh flat-leaf parsley
- 1 unwaxed lime
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 510
Protein: 42g
Carbs: 81g
Fat: 4.2g
Fast ’n’ furious Mex chicken with jalapeño slaw
Speedy, spicy and oh-so satisfying, this chicken dish brings out the big guns, flavour wise. Our Mexican blend is sprinkled over onions and chicken breasts under the grill, then stirred through a rich tomato sauce. Meanwhile, jalapeños join red cabbage, parsley and yogurt for a zingy slaw spiked with lime. A quick side of sweet potato mash and you're done – in 20 mins flat!
Cook time:
20 mins
Cuisine:
Mexican
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1x large saucepan
- 1x small baking dish
- 1x mixing bowl
Get the mash going
- Heat your grill to high.
- Peel the sweet potatoes and cut them into 2cm cubes. Cook in boiling water for 15-18 mins, then drain and return to the pan. Lightly season and mash.
Prep and grill
- Meanwhile, peel the onions and cut each into 8 wedges.
- Tip the onions into an ovenproof dish, add the chicken breasts and sprinkle over half the Mexican spice. Grill for 8 mins, until well browned.
Make your spicy slaw
- At the same time, core, trim and thinly slice the cabbage. Finely dice the jalapeños, finely chop the parsley, and halve the lime.
- In a mixing bowl, combine the cabbage, jalapeños and three-quarters of the parsley with the yogurt. Squeeze in the juice from half the lime (to taste) and mix well.
Finish the chicken
- Pour the passata over the chicken, stir in the remaining Mexican spice and grill for 5-7 mins, until the chicken is cooked through.
Bring it all together
- Squeeze the remaining lime juice (to taste) over the chicken and mix into the sauce.
- Sprinkle the rest of the parsley over the Mexican chicken and serve with the sweet potato mash and slaw.