Mexican-Spiced Chicken & Garlic Sauce
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Mexican-Spiced Chicken & Garlic Sauce

Mexican-Spiced Chicken & Garlic Sauce

with Easy-Prep Roast Veggie Toss

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy chicken tenderloins, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Over 30g protein
•Calorie Smart
•Under 30g carbs
•Dietitian approved
Allergens:
Egg
•Milk
•Sesame

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

Cauliflower, Carrot & Zucchini Mix

1 tin

sweetcorn

1 packet

chicken tenderloins

1 sachet

Tex-Mex spice blend

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)1712 kJ
Fat15.9 g
of which saturates2.4 g
Carbohydrate20.6 g
of which sugars14 g
Protein43.8 g
Sodium903 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Place prepped cauliflower, carrot and zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside.

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

3
3

• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through (when it's no longer pink inside), 3-4 minutes each side. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In the last minute of cook time, sprinkle with Tex-Mex spice blend, turning chicken to coat (the spice blend will char slightly in the pan, this adds to the flavour!).

4
4

• To the tray with roasted veggies, add baby spinach leaves and charred corn. Drizzle with olive oil, then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex chicken. • Serve with a dollop of garlic sauce. Enjoy!