Double Smokey Honey-Chipotle Chicken & Veggie-Kale Toss
with Garlic Yoghurt
With some mild spices and chipotle sauce, this chicken dish is transformed into a fiesta of flavours. Bonus: it's designed to keep you super satisfied but light on your toes!
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.
Ingredients
1
sweet potato
1 packet
mild chipotle sauce
(Contains Soy;)
1 punnet
snacking tomatoes
1 bag
kale
1
zucchini
2 packet
chicken thigh
1
capsicum
1 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, capsicum and zucchini into bite sized chunks. • Place sweet potato, capsicum, zucchini and snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend, a generous pinch of salt and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a small bowl, combine mild chipotle and the honey. • Finely chop garlic.
• In a frying pan heat a drizzle of olive oil high heat. Cook chicken thigh, in batches, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute of cook time, add chipotle mixture to the pan, gently turning the chicken to coat.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Meanwhile, roughly tear kale leaves, then discard stem. • When the veggies have 8 minutes remaining, add kale to the oven tray with veggies. Gently toss to combine. Roast until tender, a further 5-8 minutes.
• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek yoghurt to garlic oil mixture and combine. Season to taste.
• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Serve with a dollop of garlic yoghurt. Enjoy!