Mexican-Spiced Chicken & Pre-Cut Veggies
with Creamy Garlic Sauce- Eggs
- Milk
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.*
Ingredients
1 tin
sweetcorn
1 packet
Carrot & Zucchini Mix
1 packet
Peeled & Chopped Pumpkin
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken tenderloins
1 packet
baby spinach leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
• 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.
• 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, 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!
• 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!
