Smokey Honey-Chipotle Chicken & Kale-Veggie Toss

Name: Smokey Honey-Chipotle Chicken & Kale-Veggie Toss with Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 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; ½ tbs honey; 1 clove garlic; 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!

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

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

•Dietitian approved

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 Time35 minutes

Cooking Time

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

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

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

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

Cooking Steps

• 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 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.

• 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!