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.
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.
Ingredients
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
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Divide Mexican seared chicken and charred corn slaw between plates. Enjoy!