Smokey Honey-Chipotle Chicken & Kale Toss

• Meanwhile, in a medium bowl, combine Tex-Mex 
spice blend, a generous pinch of salt and a drizzle 
of olive oil. Add chicken tenderloins, turning to coat.
• SPICY! This sauce can be hot, use less if you’re 
sensitive to heat! In a small bowl, combine mild 
chipotle sauce and the honey.
• Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
• In the last minute of cook time, add chipotle mixture to the pan, gently turning the chicken to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, roughly tear kale leaves, then discard 
the stem.
• When the veggies have 8 minutes remaining, add 
kale to the oven tray with veggies. Gently toss to 
combine. Roast until tender, a further 5-8 minutes. 

• Wipe out the frying pan, then return to medium-high 
heat with a drizzle of olive oil. 
• Add garlic and cook until fragrant, 1 minute. 
Transfer to a second small bowl.
• Add Greek-style yoghurt to garlic oil mixture and 
stir to combine. 
• Season to taste with salt and pepper.