Mexican-Spiced Chicken & Garlic Aioli

Name: Mexican-Spiced Chicken & Garlic Aioli 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 breast; 1 sachet Tex-Mex spice blend; 1 packet baby spinach leaves; 1 packet garlic aioli

with Easy-Prep Roast Veggie Toss

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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 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Eggs

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.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1 packet

Carrot & Zucchini Mix

1 tin

sweetcorn

1 packet

chicken breast

1 sachet

Tex-Mex spice blend

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

1 packet

baby spinach leaves

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)1692 kJ

Calories404 kcal

Fat15.4 g

of which saturates2.1 g

Carbohydrate21.9 g

of which sugars15 g

Dietary Fibre6.6 g

Protein42.6 g

Sodium810 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• 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.

• 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.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • 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!).

TIP: The chicken is cooked when it is no longer pink inside.

• Slice chicken. • 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 aioli. Enjoy!