With some mild spices, tasty sauce and a sprinkling of cheese, this chicken dish is transformed into a fiesta of flavour. Bonus: it's a nutritionally balanced meal that will keep you super satisfied but light on your toes!
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Tex-Mex spice blend(May be present Gluten)
mild chipotle sauce(ContainsSoy)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 3cm chunks. Cut the carrot into 2cm chunks. Roughly chop the coriander. Slice the kernels off the corn cob. Zest the lime to get a generous pinch and slice into wedges.
Spread the sweet potato, capsicum and carrot on an oven tray lined with baking paper. Add a drizzle of olive oil and a season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
While the veggies are in the oven, heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a small bowl and set aside. TIP: Cover the pan with a lid if the kernels are "popping" out.
SPICY! This is a mild spice blend, feel free to use less if you're sensitive to heat! In a medium bowl, combine the chicken breast, Tex-Mex spice blend and a drizzle of olive oil. Return the frying pan to a high heat with a drizzle of olive oil. Add the chicken to the pan and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is in the oven, combine the Greek yoghurt, mild chipotle sauce and lime zest in a small bowl. When the veggies are done, add the baby spinach leaves to the tray and toss to combine.
Slice the chicken. Divide the roast veggies between plates and sprinkle over the charred corn. Top with the Mexican chicken and drizzle with the chipotle yoghurt. Garnish with the coriander. Serve with the lime wedges.