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 30g carbohydrates per serving.

Tags:
Under 650kcal
Under 30g 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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

tomato

1 tin

sweetcorn

1 sachet

chicken-style stock powder

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 sachet

Tex-Mex spice blend

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2056 kJ
Fat22.7 g
of which saturates3.4 g
Carbohydrate29.3 g
of which sugars14.7 g
Dietary Fibre8.8 g
Protein40.6 g
Sodium1410 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut tomato into wedges. • Drain sweetcorn.

2
2

• Place prepped veggies on a lined oven tray. Sprinkle with chicken-style stock powder, a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

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

3
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. • Add chicken steaks and turn to coat. Set aside.

4
4

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

5
5

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.

6
6

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