Easy Mexican-Spiced Chicken
with Pre-Prepped Veggies & Creamy Garlic Sauce
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Ingredients
1
sweetcorn
1
chicken tenderloins
1
baby spinach leaves
1
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
1
olive oil
1
honey
Nutritional Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add chicken tenderloins. Toss to coat. Set aside
• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes on each side. Remove from heat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex chicken. • Serve with a dollop of garlic sauce. Enjoy!