Mexican-Spiced Chicken & Roast Veggie Toss
with Creamy Garlic Sauce
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 tin
Sweetcorn
1
Capsicum
330 g
Chicken Tenderloins
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Brown Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Cauliflower
1
Sweet Potato
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut Cauliflower into small florets. Cut capsicum into bite-sized chunks. Cut brown onion into thick wedges. • Place prepped veggies 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. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add chicken tenderloins. Toss to coat. Set aside.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Remove from heat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• 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. • Drizzle over garlic sauce to serve. Enjoy!
