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Quick Mexican Seared Chicken
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Quick Mexican Seared Chicken

Quick Mexican Seared Chicken

with Charred Corn Slaw

Give juicy chicken some heat with our Tex-Mex spice blend and you have a flavourful protein for a carb-conscious bowl. The charred corn slaw is a wonderful addition to keep the carbs low but the crunch up!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Under 30g carbs
Dietitian approved
Quick
Over 30g protein
Under 650kcal
Climate Superstar
Allergens:
Egg

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 bag

baby spinach leaves

2 clove

garlic

1 packet

chicken breast

1 bag

slaw mix

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)1590 kJ
Fat17.9 g
of which saturates2.7 g
Carbohydrate14.1 g
of which sugars9 g
Dietary Fibre6.4 g
Protein38.2 g
Sodium901 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Drain sweetcorn. • Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

2
2

• Return frying pan to medium-high heat with a drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute, add garlic and sprinkle over Tex-Mex spice blend, and cook, until fragrant, gently turning chicken to coat.

3
3

• To the bowl with the charred corn, add slaw mix, spinach, smokey aioli, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.

4
4

• Divide Mexican seared chicken and charred corn slaw between plates. Enjoy!