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Tex-Mex Chicken Steaks & Roast Veggie Toss
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Tex-Mex Chicken Steaks & Roast Veggie Toss

Tex-Mex Chicken Steaks & Roast Veggie Toss

with Smokey Aioli

This colourful Tex-Mex dish ticks every box. With a warming spice blend plus smokey aioli, a veggie-loaded toss and charred corn, your tastebuds are fully catered for, as they should be!

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

Tags:
Quick Prep
Under 650kcal
Under 40g carbs
Allergens:
Egg

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

Potato, Carrot & Zucchini Mix

1 sachet

chicken-style stock powder

1 tin

sweetcorn

1 packet

chicken breast

1 sachet

Tex-Mex spice blend

1 bag

baby spinach leaves

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2078 kJ
Fat17.7 g
of which saturates2.7 g
Carbohydrate37 g
of which sugars15.1 g
Protein43.8 g
Sodium1427 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with chicken-style stock powder and toss to coat. • Roast until tender, 20-25 minutes.

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

2
2

• Meanwhile, drain sweetcorn. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When the veggies have 10 minutes remaining heat a large frying pan, with a drizzle of olive oil over medium-high heat. • When oil is hot, add chicken and Tex-Mex spice blend to the pan, then turn to coat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.

3
3

• To the tray with the roasted veggies, add baby spinach leaves, corn and a drizzle of white wine vinegar. Season.

4
4

• Slice chicken. Divide roast veggie toss between plates. Top with Tex-Mex chicken. • Serve with smokey aioli. Enjoy!