Double Smokey Honey-Chipotle Chicken & Veggie-Kale Toss

Name: Double Smokey Honey-Chipotle Chicken & Veggie-Kale Toss with Garlic Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 sweet potato; 1 packet mild chipotle sauce; 1 punnet snacking tomatoes; 1 bag kale; 1 zucchini; 2 packet chicken thigh; 1 capsicum; ½ tbs honey; 1 clove garlic; 1 sachet Tex-Mex spice blend; 1 packet Greek-style yoghurt

with Garlic Yoghurt

Up to 180$ + Free Treats / Extras for Life

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

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 packet

mild chipotle sauce

(Contains: Soy;)

1 punnet

snacking tomatoes

1 bag

kale

zucchini

2 packet

chicken thigh

capsicum

1 clove

garlic

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

½ tbs

honey

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

Cooking Steps

• 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.