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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.

Tags:
Quick Prep
Under 650kcal
Under 40g carbs
Over 30g protein
Dietitian approved
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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

kale

1 bag

Potato, Carrot & Zucchini Mix

1 punnet

snacking tomatoes

1 packet

chicken breast

1 sachet

Tex-Mex spice blend

1 packet

mild chipotle sauce

(Contains Soy;)

1 clove

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

½ tbs

honey

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Nutritional Values

Energy (kJ)1984 kJ
Fat14.6 g
of which saturates3.6 g
Carbohydrate37.9 g
of which sugars16.9 g
Protein44.7 g
Sodium887 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper

Instructions

1
1

• 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.

2
2

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, place chicken breast 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.

3
3

• 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.

4
4

• Slice chicken. • Divide kale-veggie toss and chicken between plates. • Drizzle over chipotle sauce. • Top with a dollop of garlic yoghurt to serve. Enjoy!