Our Plans
Double Smokey Honey-Chipotle Chicken & Veggie-Kale Toss
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Smokey Honey-Chipotle Chicken & Veggie-Kale Toss

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!

Tags:
Over 30g protein
Allergens:
Soy
Milk

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

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

sideBannerName

Nutritional Values

Energy (kJ)2779 kJ
Fat27.6 g
of which saturates7.3 g
Carbohydrate32 g
of which sugars19.4 g
Protein70.8 g
Sodium953 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Serve with a dollop of garlic yoghurt. Enjoy!