HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Chicken
Tex-Mex Chicken

Tex-Mex Chicken

with Roast Veggie Salad & Lime Sour Cream

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Let’s hear it for mid-week Mexican! There's something so satisfying about bringing together all of these delicious elements for a bit of crafty dinner assemblage. Every mouthful is a kaleidoscope of yummy roast veggies, sweet corn, succulent chicken and zesty sour cream.

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato




red onion

1 cob




1 bag


1 packet

chicken breast

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

sour cream


1 bag

mixed salad leaves

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2631 kJ
Fat24.5 g
of which saturates9.4 g
Carbohydrate51.3 g
of which sugars29.3 g
Dietary Fibre0 g
Protein44 g
Cholesterol0 mg
Sodium524 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the red onion into 2cm wedges. Divide the veggies between two oven trays lined with baking paper. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, slice the kernels off the corn cob. Zest the lime to get a good pinch, then slice into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Tex-Mex spice blend and a drizzle with olive oil. Season with salt and pepper. Add the chicken then toss to coat.


Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until lightly charred, 5 minutes. Transfer to a large bowl. Set aside. In a small bowl, combine the sour cream, lime zest and a generous squeeze of lime juice. Season with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are "popping" out. TIP: Add more or less lime juice and zest to taste.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Cook the chicken in batches if your pan is getting crowded.

TIP: Don't worry if the chicken chars a bit, this adds to the flavour!


Add the roast veggies and mixed salad leaves to the corn. Drizzle with olive oil and a squeeze of lime juice. Season to taste and toss to combine.


Roughly chop the coriander. Slice the Tex-Mex chicken. Divide the roast sweet potato salad between plates. Top with the chicken and lime sour cream. Sprinkle with the coriander to serve.