Mexican-Spiced Chicken & Pre-Cut Veggies
with Creamy Garlic Sauce
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 550kcal 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 tin
sweetcorn
1 packet
Carrot & Zucchini Mix
1 packet
Peeled & Chopped Pumpkin
1 sachet
Tex-Mex spice blend
1 packet
chicken tenderloins
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. Drain sweetcorn. • Place carrot & zucchini mix and peeled & chopped pumpkin 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. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add chicken tenderloins. Toss to coat. Set aside.
• When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes on each side. Remove from heat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Add baby spinach leaves and a drizzle of olive oil to tray with roasted veggies then gently toss to coat. Season to taste. • Divide roast veggie toss and Mexican-spiced chicken between plates. • Top with a dollop of garlic sauce to serve. Enjoy!