Tex-Mex Chicken & Roast Veggie Toss

$Tex-Mex Chicken & Roast Veggie Toss$

Tex-Mex Chicken & Roast Veggie Toss

Name: Tex-Mex Chicken & Roast Veggie Toss with Creamy Garlic Sauce
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 sweet potato; 1 carrot; 1 capsicum; 1 brown onion; 1 tsp honey; 1 tin sweetcorn; 1 packet chicken tenderloins; 1 packet Garlic Sauce; 1 drizzle white wine vinegar; 1 bag baby spinach leaves; 1 sachet Tex-Mex spice blend

with Creamy Garlic Sauce

Get up to $200 off!

We're giving roasted veggies a flavour boost, courtesy of tender chicken, smothered in mild Tex-Mex spices. Brought together with zingy garlic sauce, this is one winner dinner (that's lower in carbs, too!).

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

Tags:

Dietitian approved

•Calorie Smart

•Under 40g carbs

•Over 30g protein

Allergens:

Egg

•Milk

•Sesamzaad

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

capsicum

brown onion

1 tin

sweetcorn

1 packet

chicken tenderloins

1 packet

Garlic Sauce

1 bag

baby spinach leaves

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2043 kJ

Fat16.1 g

of which saturates2.4 g

Carbohydrate39.3 g

of which sugars26 g

Dietary Fibre14.1 g

Protein44.9 g

Sodium887 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into small chunks. 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.

• 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.

• 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 roast veggie tray, add baby spinach leaves, white wine vinegar and charred corn. • Drizzle with olive oil, then gently toss to coat. Season to taste.