Mexican Spiced Chicken Steaks
with Roast Veggie Toss & Smokey Aioli
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
This colourful Mexican dish ticks every box. With a warming spice blend plus smokey aioli, a veggie-loaded side and charred corn, your tastebuds are fully catered for, as it should be! *This recipe is under 650kcal per serving.*
Ingredients
2
potato
1
capsicum
1
carrot
1 packet
chicken breast
¾ sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 bag
coriander
½
lime
1 tin
sweetcorn
1 bag
mixed salad leaves
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into small chunks. Cut the red capsicum into bite-sized chunks. Cut the carrot into rounds.
Divide the potato, capsicum and carrot between two lined oven trays. Drizzle with olive oil and season with the salt and a good pinch of pepper. Toss to coat then roast until tender, 20-25 minutes.
While the veggies are roasting, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine the chicken and Tex-Mex spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. Set aside. Roughly chop the coriander. Slice the lime into wedges. Drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to a medium-high heat. Once the pan is hot, cook the chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
Add the roasted veggies to the bowl with the corn, then add the mixed salad leaves and 1/2 the coriander. Add a squeeze of lime juice and toss to coat. Season to taste.
Slice the spiced chicken steaks and divide between plates. Sprinkle the roast veggie toss with the remaining coriander. Serve the pork and roast veggie toss with the smokey aioli.
