Double Mexican-Spiced Chicken & Garlic Sauce
with Easy-Prep Roast Veggie Toss
Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy chicken, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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 portion
cauliflower
1 packet
Carrot & Zucchini Mix
1 tin
sweetcorn
2 packet
chicken thigh
1 sachet
Tex-Mex spice blend
1 packet
baby spinach leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. • Place cauliflower and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. (Cook in batches if your pan is getting crowded) • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In the last minute of cook time, sprinkle with Tex-Mex spice blend, turning chicken to coat (the spice blend will char slightly in the pan, this adds to the flavour!).
TIP: Chicken is cooked through when it's no longer pink inside.
• To the tray with roasted veggies, add baby spinach leaves and charred corn. Drizzle with olive oil, then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex chicken. • Serve with a dollop of garlic sauce. Enjoy!