Protein Swap | Caribbean Tamarind Chicken Breasts
with Zesty Mini Peppers & Sweet Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
Sweet, sour and fruity, tamarind is a flavour unicorn. A touch of honey and soy accent its qualities on tender air-fried chicken. They’re served with roasted sweet potato wedges and colourful baby peppers, showered with Caribbean rain (meaning fresh lime juice).
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 450g Sweet potatoes
- 200g Mini sweet peppers
- 14g Honey
- 30ml Soy sauce (low sodium)
- 15ml Tamarind paste
Contains: Soy • Wheat
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Zester
Air fryer
Total Fat
10 g
Saturated Fat
2 g
Sodium
810 mg
Total Carb
66 g
Sugars
20 g
Protein
45 g
Fibre
12 g
Preparation
Start the vegetables
- Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 10 to 12 min., until beginning to soften.
Fry the chicken
- Meanwhile, pat the chicken* dry; season with S&P.
- In a large bowl, whisk the tamarind, soy sauce and honey.
- Add the chicken; toss well.
- Reserving the marinade, place the chicken* in the air fryer and fry, flipping and brushing with the remaining marinade halfway, 12 to 16 min., until browned and cooked through.
Finish the vegetables
- Meanwhile, zest and quarter the lime.
- In a medium bowl, combine the sweet peppers, lime zest, a drizzle of oiland S&P.
- When the sweet potatoes are beginning to soften, flip and add the sweet peppers.
- Roast, stirring halfway, 10 to 12 min., until tender.
- Squeeze the juice of up to 2 lime wedges (double for 4 portions) over.
Plate your dish
- Divide the vegetables and chicken between your plates.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
