Easy Tex-Mex 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 550kcal per serving and under 40g carbohydrates per serving.
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 tin
sweetcorn
1 packet
baby spinach leaves
2 clove
garlic
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
slaw mix
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• 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 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. Cook until fragrant, gently turning chicken to coat.
• Add slaw mix, spinach, smokey aioli, and a drizzle of olive oil and white wine vinegar to the charred corn. Season and toss to combine.
• Divide Tex-Mex seared chicken and charred corn slaw between plates to serve. Enjoy!
