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!
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baby spinach leaves
Mexican Fiesta spice blend(May be present Gluten)
white wine vinegar
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.
While the sweet potato is roasting, halve the cherry tomatoes. Roughly chop the baby spinach leaves. Finely chop the cucumber.
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.
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.
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.
Divide the sweet potato and fetta toss and chicken between plates. Serve with the remaining sour cream.