We're giving roasted veggies a flavour boost with tender chicken smothered with mild Tex-Mex spices. Add garlic-infused yoghurt, capsicum and baby spinach for a nutritionally balanced feast!
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Tex-Mex spice blend(May be present Gluten)
baby spinach leaves
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. Place the sweet potato on an oven tray lined with baking paper. Place the capsicum and onion on a second oven tray lined with baking paper. Drizzle both trays with olive oil and season with the salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to size they cook cook in time.
While the veggies are roasting, finely chop the garlic. Slice the lime into wedges (see ingredients). Roughly chop the coriander. 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 pinch of salt and pepper. Drizzle with olive oil and and add the chicken. Toss to coat.
Heat a drizze of olive oil over a medium-high heat. Cook the garlic until fragrant, 30 seconds. Transfer to a small bowl. Add the Greek-style yoghurt, 1/2 the coriander and a squeeze of lime juice and stir to combine. Season 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 (depending on thickness). Transfer to a plate and set aside to rest. TIP: Don't worry if the chicken chars a bit, this adds to the flavour! TIP: Chicken is cooked when it's no longer pink inside.
Roughly chop the tomato. Add the roasted vegetables, tomato, baby spinach leaves and remaining coriander to a large bowl. Drizzle with olive oil, season to taste and toss to coat.
Thickly slice the chicken. Divide the veggie toss between plates and top with the Tex-Mex chicken. Spoon over the garlic-lime yoghurt. Serve with any remaining lime wedges.