Tex-Mex Seared Chicken
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Tex-Mex Seared Chicken

Tex-Mex Seared Chicken

with Charred Corn Slaw

Give juicy chicken some heat with our Tex-Mex spice blend and you have a flavourful protein for a carb-conscious bowl. The charred corn slaw is a wonderful addition to keep the carbs low but the crunch up!

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

Air Fryer Friendly
Over 30g protein
Calorie Smart
Under 40g carbs

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 Time20 minutes
Cooking Time20 minutes


Serving amount

1 tin


1 packet

Baby Spinach Leaves

2 clove


1 sachet

Tex-Mex spice blend

1 packet

chicken breast

1 packet

Slaw Mix

1 packet

Smokey Aioli

Not included in your delivery

olive oil


white wine vinegar


Nutritional Values

Energy (kJ)1692 kJ
Calories404 kcal
Fat19.8 g
of which saturates2.5 g
Carbohydrate14.7 g
of which sugars9.3 g
Dietary Fibre8.3 g
Protein39.1 g
Sodium782 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Air Fryer



• Drain sweetcorn. • Roughly chop baby spinach leaves. • Finely chop garlic. • Heat a large frying pan over 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.


• In a small bowl, combine garlic, Tex-Mex spice blend and a generous drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Set air fryer to 200°C. Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes. • In the last minute of cook time, remove basket from air fryer and brush chicken all over with spice mixture. Return to air fryer and cook until fragrant.

TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a lined oven tray and brush all over with spice mixture. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.


• Add slaw mix, spinach, smokey aioli and a drizzle of olive oil and white wine vinegar to the charred corn. Season and toss to combine.


• Divide Tex-Mex chicken and charred corn slaw between plates to serve. Enjoy!