Cheesy Double Tex-Mex Chicken & Sweet Potato Fries
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Cheesy Double Tex-Mex Chicken & Sweet Potato Fries

Cheesy Double Tex-Mex Chicken & Sweet Potato Fries

with Cherry Tomato Salad

A speedy and easy dinner delight is always a household favourite. In tonight's tasty number, Tex-Mex chicken takes centre-stage and is perfectly accompanied by sweet potato fries and a tomato salad.

This recipe is under 550kcal per serving.

Kid Friendly
Over 30g protein
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time15 minutes


Serving amount


Sweet Potato

2 packet

chicken thigh

1 sachet

Tex-Mex spice blend

½ packet

tomato sugo

(May be present: Gluten, Wheat. )

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

snacking tomatoes



1 packet

mixed salad leaves

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2760 kJ
Calories660 kcal
Fat24.4 g
of which saturates9.4 g
Carbohydrate36.3 g
of which sugars12.9 g
Dietary Fibre9.3 g
Protein72.6 g
Sodium1159 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays. Little cooks: Help out by tossing the fries with the olive oil and salt.


• Meanwhile, place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • In a bowl, combine Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat. • Place chicken on a second lined oven tray (spread over two trays if necessary). • Spread tomato sugo (see ingredients) over chicken, then sprinkle with Cheddar cheese. • Bake until chicken is cooked through (when no longer pink inside) and cheese is melted and golden, 8-12 minutes.

Little cooks: Top the chicken with the sugo and cheese!


• Meanwhile, halve snacking tomatoes. • Grate carrot. • In a second medium bowl, combine snacking tomatoes, carrot, mixed salad leaves and a drizzle of olive oil and the vinegar. Season to taste.

Little cooks: Take the lead by tossing the salad!


• Divide cheesy Tex-Mex chicken, fries and tomato salad between plates. • Spoon over the remaining sauce from the tray to serve. Enjoy!