Tex-Mex Chicken & Roast Veggie Salad
with Garlic Yoghurt & Coriander
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy chicken breast, which works a treat with the vibrant veggies, zesty coriander and a dollop of mayo. Did we mention this is low cal? This recipe is under 650kcal per serving.
Ingredients
1
sweet potato
1
capsicum
1
red onion
1 clove
garlic
1 packet
chicken breast
1 tin
sweetcorn
1 bag
coriander
1 bag
mixed salad leaves
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
2
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut capsicum into large chunks. Cut red onion into thick wedges. • Spread prepped veggies over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend with a drizzle of olive oil. Season, then add chicken, turning to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.
• Drain sweetcorn. • Wipe out frying pan, then return to high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
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.
• Meanwhile, roughly chop coriander. Set aside. • To the bowl with the charred corn, add roasted veggies, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Gently toss to combine.
• Slice Tex-Mex chicken. • Divide roast veggie salad between plates. Top with chicken. • Sprinkle with coriander. Serve with a dollop of garlic yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Tex-Mex spice blend on the chicken, though some found the overall dish mild and suggested adding extra herbs or spices.
- Ease of prep: While most found it easy to make, some noted it was a bit fiddly with many ingredients to manage.
- Suggestions: Several recommended adding tomato and avocado to boost flavour. Some preferred less sweet potato and more variety in the roasted vegetables.
- Portions: Servings were generally generous, with some finding the amount of roasted vegetables too much for their needs.
- Texture: A few suggested lightly steaming the cauliflower and corn before roasting for better texture.
