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Tex-Mex Chicken & Roast Veggie Toss

Tex-Mex Chicken & Roast Veggie Toss

with Creamy Garlic Sauce

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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.

Tags:Dietitian approvedNaturally Gluten-FreeNot Suitable for CoeliacsUnder 650kcalUnder 40g carbsOver 30g protein
Allergens:EggMilkSesame

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

sweet potato

2

carrot

1

brown onion

1 tin

sweetcorn

1 packet

chicken tenderloins

1 bag

baby spinach leaves

1 packet

garlic sauce

(ContainsEgg, Milk, SesameMay be present Tree Nuts)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1972 kJ
Fat16.1 g
of which saturates2.4 g
Carbohydrate38.3 g
of which sugars23.3 g
Protein44.2 g
Sodium928 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide roast veggie toss between plates. Top with Tex-Mex chicken. • Dollop over garlic sauce to serve. Enjoy!