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Smokey Honey-Chipotle Chicken & Kale-Veggie Toss
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Smokey Honey-Chipotle Chicken & Kale-Veggie Toss

Smokey Honey-Chipotle Chicken & Kale-Veggie 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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Under 650kcal
Under 40g carbs
Dietitian approved
Quick Prep

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 Time35 minutes


Serving amount

1 bag


1 bag

Potato, Carrot & Zucchini Mix

1 punnet

snacking tomatoes

1 packet

chicken thigh

1 sachet

Tex-Mex spice blend

1 packet

mild chipotle sauce

(Contains Soy;)

1 clove


1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

½ tbs



Nutritional Values

Energy (kJ)2059 kJ
Fat18.4 g
of which saturates4.7 g
Carbohydrate37.9 g
of which sugars16.9 g
Protein41 g
Sodium904 mg
The average adult daily energy intake is 8700 kJ


Baking Paper



• Preheat oven to 240°C/220°C fan-forced. Roughly tear kale leaves, then discard stems. • Place sweet potato, carrot & zucchini mix 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. • When the veggies have 8 minutes remaining, add kale to the oven tray with veggies. Gently toss to combine. Return to oven and cook until tender.

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, place chicken thigh and Tex-Mex spice blend on a second lined oven tray. • Add a generous pinch of salt and a drizzle of olive oil, then turn chicken to coat. • Bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when its no longer pink inside.


• Meanwhile, in a small bowl, combine mild chipotle and the honey. • Finely chop garlic. • 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 kale-veggie toss and chicken between plates. • Drizzle over chipotle sauce. • Top with a dollop of garlic yoghurt to serve. Enjoy!