Our Plans
Easy Mexican-Spiced Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Easy Mexican-Spiced Chicken

Easy Mexican-Spiced Chicken

with Pre-Prepped Veggies & Creamy Garlic Sauce

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy chicken, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Quick Prep
Over 30g protein
Under 650kcal
Under 40g carbs
Dietitian approved
Allergens:
Egg
Milk
Sesame

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

chicken tenderloins

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 bag

sweet potato, carrot & zucchini mix

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

1 tsp

honey

sideBannerName

Nutritional Values

Energy (kJ)2054 kJ
Fat15.9 g
of which saturates2.4 g
Carbohydrate38.8 g
of which sugars21.2 g
Protein45.8 g
Sodium903 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place sweet potato and 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.

2
2

• 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.

3
3

• 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 each side. Remove from the heat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

4
4

• 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!