HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Chicken With Roast Veggie Toss & Garlic Lime Sauce
Tex-Mex Chicken with Roast Veggie Toss & Garlic-Lime Sauce

Tex-Mex Chicken with Roast Veggie Toss & Garlic-Lime Sauce

Lean Protein | Healthier Carbs | Packed with Veggies

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We're giving roasted veggies a flavour boost with tender chicken smothered with mild Tex-Mex spices. Add garlic-lime sauce, capsicum and baby spinach for a nutritionally balanced feast!

This recipe is under 650kcal per serving.

Tags:BalancedHigh ProteinNot 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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato


red onion



1 bag


1 tin


1 packet

chicken tenderloins

1 packet

garlic sauce

(ContainsEgg, Milk, SesameMay be present Tree Nuts)

1 bag

baby spinach leaves



1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2353 kJ
Fat16.6 g
of which saturates2.5 g
Carbohydrate46.9 g
of which sugars25.1 g
Protein49.8 g
Sodium1014 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
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 into small chunks. Cut the capsicum into bite-sized chunks. Cut the red onion into thick wedges. Place the sweet potato on a lined oven tray. Place the capsicum and onion on a second lined oven tray. Drizzle both trays with olive oil and season with the salt and a good pinch of pepper. Toss to coat, then roast until tender, 25-30 minutes.


SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the veggies are roasting, slice the lime into wedges. Roughly chop the coriander. Drain the sweetcorn. In a medium bowl, combine the chicken tenderloins, Tex-Mex spice blend and a pinch of salt and pepper. Drizzle with olive oil and toss to coat.


Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl. In a small bowl, combine the garlic sauce, 1/2 the coriander and a squeeze of lime juice. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-4 minutes (depending on thickness). Remove from the heat. TIP: Don't worry if the chicken chars a bit, this adds to the flavour! Chicken is cooked through when it's no longer pink inside.


Add the roasted veggies, baby spinach leaves and remaining coriander to the corn. Drizzle with olive oil, season to taste and toss to coat.


Slice the Tex-Mex chicken. Divide the veggie toss between plates and top with the chicken. Spoon over the garlic-lime sauce. Serve with any remaining lime wedges.