Tex-Mex Chicken & Charred Corn Slaw

Name: Tex-Mex Chicken & Charred Corn Slaw with Garlic Oil & Smokey Aioli
Total time: 20m
Yield: 2
Ingredients: 1 tin Sweetcorn; 2 Garlic; 330 g Chicken Breast; 1 packet Slaw Mix; 1 packet Smokey Aioli; 1 sachet Tex-Mex Spice Blend; 1 packet Coriander; 1 Cucumber; 1 packet Mixed Salad Leaves

with Garlic Oil & Smokey Aioli

Recipe Development TeamUpdated on January 20, 2026

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Calories

:

366 kcal

Protein

:

39.5g protein

Difficulty

:

Easy

High Protein

Allergens:

Eggs
Milk
May contain traces of allergens
Gluten
Soy
Wheat

Give juicy chicken some heat with our Mexican Fiesta spice blend and you have a flavourful protein for a fun and fresh meal. The charred corn and cucumber slaw is a wonderful addition to keep the carbs low but the crunch up!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 tin

Sweetcorn

2

Garlic

330 g

Chicken Breast

1 packet

Slaw Mix

1 packet

Smokey Aioli

(Contains: Eggs, Milk, May contain traces of allergens;)

1 sachet

Tex-Mex Spice Blend

(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)

1 packet

Coriander

1

Cucumber

1 packet

Mixed Salad Leaves

Nutritional Values

Energy (kJ)1530 kJ

Calories366 kcal

Fat14.8 g

of which saturates1.8 g

Carbohydrate15.8 g

of which sugars10.4 g

Dietary Fibre8.8 g

Protein39.5 g

Sodium682 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain sweetcorn. • Roughly chop silverbeet. Trim and roughly chop pea pods. • 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.

2

• 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 a foil-lined 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.

3

• To the charred corn, add slaw mix, silverbeet, pea pods, smokey aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white wine vinegar. Season and toss to combine.