HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken & Charred Corn Salad With Roasted Veggies & Chipotle Yoghurt
topBanner
Mexican Chicken & Charred Corn Salad with Roasted Veggies & Chipotle Yoghurt

Mexican Chicken & Charred Corn Salad with Roasted Veggies & Chipotle Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

Read more

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!

Tags:BalancedNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkSoy

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

sweet potato

1

capsicum

1

carrot

1 bag

coriander

1 cob

corn

½

lime

1 packet

chicken breast

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

mild chipotle sauce

(ContainsSoy)

1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2286 kJ
Fat20.8 g
of which saturates5.5 g
Carbohydrate40.7 g
of which sugars26 g
Protein42.6 g
Sodium913 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.