Our Plans
Mexican-Spiced Chicken & Roast Veggie Toss
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-Spiced Chicken & Roast Veggie Toss

Mexican-Spiced Chicken & Roast Veggie Toss

with Creamy Garlic Sauce

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy chicken, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Dietitian approved
Allergens:
Egg
Milk
Sesame

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
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1 portion

cauliflower

1

capsicum

1

brown onion

1 tin

sweetcorn

1 sachet

Tex-Mex spice blend

1 packet

chicken tenderloins

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp

honey

sideBannerName

Nutritional Values

Energy (kJ)2039 kJ
Fat16.5 g
of which saturates2.4 g
Carbohydrate37.5 g
of which sugars24.1 g
Protein46.1 g
Sodium887 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut cauliflower into small florets. Cut capsicum into bite-sized chunks. Cut brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
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. Set aside.

3
3

• Heat a large frying pan over high heat. Cook corn 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
4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Remove from heat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5
5

• To the tray with roasted veggies, add baby spinach leaves and charred corn. • Drizzle with olive oil, then gently toss to coat. Season to taste.

6
6

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