HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken Steaks
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:Not Suitable for CoeliacsNaturally Gluten-Free

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 unit


1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 block

fetta cheese


1 packet

sour cream


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.