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Mexican Chicken Steaks

Mexican Chicken Steaks

with Sweet Potato & Fetta Toss

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Low on fuss and big on flavour, this simple meal is perfect for a weeknight dinner. Pan-fried chicken coated in Mexican spices is paired with a salad studded with roasted sweet potato and creamy fetta. Simply delicious!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

sweet potato

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 unit

cucumber

1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 block

fetta cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2340 kJ
Fat22.6 g
of which saturates10.8 g
Carbohydrate37.2 g
of which sugars19.3 g
Dietary Fibre0 g
Protein47.7 g
Cholesterol0 mg
Sodium901 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the sweet potato is roasting, halve the cherry tomatoes. Roughly chop the baby spinach leaves. Finely chop the cucumber.

3

In a medium bowl, combine the Mexican Fiesta spice blend, some sour cream (1 tbs for 2 people / 2 tbs for 4 people) and a drizzle of olive oil. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the Mexican spice and toss to coat.

4

When the sweet potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Divide the sweet potato toss and chicken between plates. Serve with the remaining sour cream.

TIP: Chicken is cooked through when it's no longer pink in the middle.

5

In a medium bowl, combine the roasted sweet potato, cherry tomatoes, baby spinach leaves, cucumber, crumbled fetta, white wine vinegar, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper. Toss to coat.

6

Divide the sweet potato and fetta toss and chicken between plates. Serve with the remaining sour cream.