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Mexican Chicken Tenders & Charred Corn Rice for Dinner

Mexican Chicken Tenders & Charred Corn Rice for Dinner

with Chicken Fajita Wraps for Lunch

dinner to lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Cook up some flavour-packed Mexican chicken and enjoy it in a rice bowl for dinner, then fajita wraps for lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2730kJ Energy, 33.0g Fat, 15.2g Saturated Fat, 36.6g Carbohydrate, 7.7g Sugars, 49.4g Protein, 1030mg Sodium.

Allergens:MilkGluten

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red capsicum

1 unit

green capsicum

2 unit

brown onion

2 clove

garlic

1 packet

basmati rice

1 tin

sweetcorn

1 packet

chicken tenderloins

2 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

sour cream

(ContainsMilk)

1 bag

coriander

4 unit

classic wraps

(ContainsGlutenMay be present Soy)

1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat30.4 g
of which saturates15 g
Carbohydrate81.9 g
of which sugars13.7 g
Dietary Fibre0 g
Protein53.5 g
Cholesterol0 mg
Sodium1160 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Thinly slice the red and green capsicum. Slice the brown onion into 3cm wedges. Place the red and green capsicum and onion on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 25-30 minutes.

2

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

Heat a large frying pan over a high heat. Drain the sweetcorn (see ingredients list) and add to the pan. Cook, tossing, until lightly charred, 5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out.

4

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine the chicken tenderloin, Mexican Fiesta spice blend and a drizzle of olive oil. Toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 3-4 minutes each side. TIP: If your pan is getting crowded, cook in batches for best results!

5

Reserve 2 portions of the chicken, roasted veggies and sour cream for lunch. Roughly chop the coriander. Stir the charred corn through the garlic rice. Divide the rice mixture between bowls and top with the remaining chicken and roasted veggies. Top with a dollop of sour cream and the coriander.

6

When you're ready to pack your lunch, spread the classic wraps (see ingredients list) with the reserved sour cream. Fill with the baby spinach leaves, reserved roasted veggies, shredded Cheddar cheese and reserved chicken, then roll up to enclose. Wrap in foil or plastic wrap. Refrigerate. At lunchtime, unwrap and reheat in a sandwich press, or in 30 second bursts in the microwave, until heated through.