Mexican-Spiced Chicken & Garlic Sauce

Name: Mexican-Spiced Chicken & Garlic Sauce with Easy-Prep Roast Veggie Toss
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 portion Cauliflower; 1 packet Carrot & Zucchini Mix; 1 tsp honey; 1 tin sweetcorn; 1 packet chicken thigh; 1 sachet Tex-Mex spice blend; 1 packet baby spinach leaves; 1 packet Garlic Sauce

with Easy-Prep Roast Veggie Toss

4.0(31)

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Calories

:

405 kcal

Protein

:

42.7g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Eggs
Milk
Sesame
Wheat
Gluten
Soy
May contain traces of allergens

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy chicken, 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 550kcal per serving and under 40g carbohydrates per serving.*

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

Ingredients

Serving amount

1 portion

Cauliflower

1 packet

Carrot & Zucchini Mix

1 tin

sweetcorn

1 packet

chicken thigh

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

baby spinach leaves

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)1696 kJ

Calories405 kcal

Fat15.5 g

of which saturates2.1 g

Carbohydrate21.8 g

of which sugars15 g

Dietary Fibre6.5 g

Protein42.7 g

Sodium809 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. • Place cauliflower and carrot & 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

• 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

• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • 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

• 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!