Mexican-Spiced Chicken & Pre-Cut Veggies
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Mexican-Spiced Chicken & Pre-Cut Veggies

Mexican-Spiced Chicken & Pre-Cut Veggies

with 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 550kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
•Calorie Smart
•Under 40g carbs
Allergens:
Egg
•Milk
•Sesame

The quantities provided above are averages only.

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
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

Carrot & Zucchini Mix

1 packet

Peeled & Chopped Pumpkin

1 sachet

Tex-Mex spice blend

1 packet

chicken tenderloins

1 packet

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)1777 kJ
Calories425 kcal
Fat15.9 g
of which saturates2.3 g
Carbohydrate25.4 g
of which sugars17.4 g
Dietary Fibre7.1 g
Protein42.9 g
Sodium770 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place carrot & zucchini mix and peeled & chopped pumpkin 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, heat a drizzle of olive oil in a large frying pan 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!

4
4

• Add baby spinach leaves and a drizzle of olive oil to tray with roasted veggies then gently toss to coat. Season to taste. • Divide roast veggie toss and Mexican-spiced chicken between plates. • Top with a dollop of garlic sauce to serve. Enjoy!