Cheesy Texan Chicken & Fries
with Tomato Salad
A speedy and easy dinner delight is always a household favourite. In tonight's tasty number, Texan chicken takes centre-stage and is perfectly accompanied by sweet potato fries and a tomato salad.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 bag
Potato Fries
1 packet
chicken breast
½ packet
tomato sugo
(May be present: Gluten, Wheat. )
1
tomato
1
carrot
1 bag
mixed salad leaves
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays. Little cooks: Help out by tossing the fries with the olive oil and salt.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat. • Place chicken on a second lined oven tray. • Spread tomato sugo (see ingredients) over chicken, then sprinkle with Cheddar cheese. • Bake until chicken is cooked through (when no longer pink inside) and cheese is melted and golden, 8-12 minutes.
Little cooks: Top the chicken with the sugo and cheese!
• In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat.
Little cooks: Take the lead by mixing the spice blend mixture and turning the chicken in it to coat. Remember to wash your hands well afterwards!
• Place chicken on a second lined oven tray. • Spread tomato sugo (see ingredients) over chicken, then sprinkle with Cheddar cheese. • Bake until chicken is cooked through (when no longer pink inside) and cheese is melted and golden, 8-12 minutes.
Little cooks: Top the chicken with the sugo and cheese!
• Meanwhile, slice tomato into thin wedges. • Grate carrot. • In a second medium bowl, combine tomato, carrot, mixed salad leaves and a drizzle of olive oil and the vinegar. Season to taste.
• Divide cheesy Texan chicken, fries and tomato salad between plates. • Spoon over the remaining sauce from the tray to serve. Enjoy!