Mexican-Spiced Chicken
with Roast Sweet Potato & Corn-Coriander Salsa
Watch as the Mexican spices combine with the natural mellow and buttery flavours of the chicken, while your sweet potato crisps up in the oven. All that is left for you to do, is to whip up a quick and tasty salsa!
The quantities provided above are averages only.
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.
Ingredients
2
sweet potato
1 punnet
snacking tomatoes
1 bag
coriander
1 tin
sweetcorn
1 packet
chicken breast
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
½ tbs
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, roughly chop snacking tomatoes. • Roughly chop coriander leaves. • Drain sweetcorn. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl. Set aside to cool slightly.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat and substitute with a little more flour. On a plate, combine Mexican Fiesta spice blend, the plain flour, the salt and a pinch of pepper. Add chicken breast, turning to coat. • Return frying pan to medium-high heat with the butter and a drizzle of olive oil. When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.
• While the chicken is cooking, transfer tomato and coriander to the bowl with the corn. • Add a drizzle of white wine vinegar and olive oil. • Toss to coat. Season to taste.
• Divide Mexican-spiced chicken and roast sweet potato between plates. • Spoon any pan juices and the corn-coriander salsa over the chicken. • Serve with a dollop of garlic aioli. Enjoy!
