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.
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.
baby spinach leaves
(Contains Egg, Milk, Sesame;)
sweet potato, carrot & zucchini mix
Tex-Mex spice blend
Not included in your delivery
• 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.
• 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 each side. Remove from the 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!