Mexican-Spiced Chicken & Garlic Aioli
with Easy-Prep Roast Veggie Toss- Eggs
- 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 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
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
Utensils
Cooking Steps
• 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!
