Easy Tex-Mex Chicken Steaks & Smokey Aioli
with Pre-Prepped Roast Veggie Toss
This colourful Tex-Mex dish ticks every box. With a warming spice blend, a veggie-loaded side plus a dollop of smokey aioli, your tastebuds are fully catered for, as it should be!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
potato
1 bag
Carrot & Zucchini Mix
1 tin
sweetcorn
1 sachet
chicken-style stock powder
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 bag
baby spinach leaves
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Drain sweetcorn. • Place potato, corn and carrot & zucchini mix on a lined oven tray. Sprinkle with chicken-style stock powder, a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add chicken steaks and Tex-Mex spice blend to the pan, then turn to coat. Cook until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• When veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine.
• Slice chicken if preferred. • Divide spiced roast veggie toss between plates and top with Tex-Mex chicken. • Serve with a dollop of smokey aioli. Enjoy!
