Tex-Mex Chicken & Roast Veggie Toss
with Creamy Garlic Sauce
We're giving roasted veggies a flavour boost, courtesy of chicken tenders smothered in mild Tex-Mex spices. Brought together with our crowd-pleasing garlic sauce, this is one winner dinner (that's carb conscious, too!).
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1
sweet potato
2
carrot
1
brown onion
1 tin
sweetcorn
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 sachet
Tex-Mex spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into small chunks. Cut brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain sweetcorn. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add chicken tenderloins. Toss to coat.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side. Remove from heat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• To the roast veggie tray, add baby spinach leaves and charred corn. • Drizzle with olive oil and white wine vinegar, then gently toss to coat. Season to taste.
• Divide roast veggie toss between plates. Top with Tex-Mex chicken. • Dollop over garlic sauce to serve. Enjoy!
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