Mexican Seared Chicken & Pea Pod Slaw

Name: Mexican Seared Chicken & Pea Pod Slaw with Garlic Oil & Smokey Aioli
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin sweetcorn; 1 packet silverbeet; 1 packet Pea Pods; 2 clove garlic; 1 sachet Mexican Fiesta spice blend; 1 packet chicken breast; 1 packet slaw mix; 1 packet smokey aioli; drizzle white wine vinegar

with Garlic Oil & Smokey Aioli

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Calories

:

422 kcal

Protein

:

40.9g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Air Fryer Friendly

Calorie Smart

Under 40g carbs

Spicy

Allergens:

Eggs
Milk
May contain traces of allergens

Give juicy chicken some heat with our Mexican Fiesta spice blend and you have a flavourful protein for a fun and fresh meal. The charred corn and pea pod slaw is a wonderful addition to keep the carbs low but the crunch up!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

silverbeet

1 packet

Pea Pods

2 clove

garlic

1 sachet

Mexican Fiesta spice blend

1 packet

chicken breast

1 packet

slaw mix

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1765 kJ

Calories422 kcal

Fat20 g

of which saturates2.5 g

Carbohydrate16.6 g

of which sugars10.7 g

Dietary Fibre10.2 g

Protein40.9 g

Sodium716 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain sweetcorn. • Roughly chop silverbeet. Trim and roughly chop pea pods. • Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

2

• In a small bowl, combine garlic, Tex-Mex spice blend and a generous drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Set air fryer to 200°C. Place chicken into a foil-lined air fryer basket and cook until cooked through, 15-18 minutes. • In the last minute of cook time, remove basket from air fryer and brush chicken all over with spice mixture. Return to air fryer and cook until fragrant.

TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a lined oven tray and brush all over with spice mixture. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.

3

• To the charred corn, add slaw mix, silverbeet, pea pods, smokey aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white wine vinegar. Season and toss to combine.