Mexican Chicken Tenders & Charred Corn Rice for Dinner
with Chicken Fajita Wraps for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Cook up some flavour-packed Mexican chicken and enjoy it in a rice bowl for dinner, then fajita wraps for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2730kJ Energy, 33.0g Fat, 15.2g Saturated Fat, 36.6g Carbohydrate, 7.7g Sugars, 49.4g Protein, 1030mg Sodium.
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 unit
red capsicum
1 unit
green capsicum
2 unit
brown onion
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1 packet
chicken tenderloins
2 sachet
Mexican Fiesta spice blend
1 packet
sour cream
(Contains Milk;)
1 bag
coriander
4 unit
classic wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Thinly slice the red and green capsicum. Slice the brown onion into 3cm wedges. Place the red and green capsicum and onion on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 25-30 minutes.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Heat a large frying pan over a high heat. Drain the sweetcorn (see ingredients list) and add to the pan. Cook, tossing, until lightly charred, 5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine the chicken tenderloin, Mexican Fiesta spice blend and a drizzle of olive oil. Toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 3-4 minutes each side. TIP: If your pan is getting crowded, cook in batches for best results!
Reserve 2 portions of the chicken, roasted veggies and sour cream for lunch. Roughly chop the coriander. Stir the charred corn through the garlic rice. Divide the rice mixture between bowls and top with the remaining chicken and roasted veggies. Top with a dollop of sour cream and the coriander.
When you're ready to pack your lunch, spread the classic wraps (see ingredients list) with the reserved sour cream. Fill with the baby spinach leaves, reserved roasted veggies, shredded Cheddar cheese and reserved chicken, then roll up to enclose. Wrap in foil or plastic wrap. Refrigerate. At lunchtime, unwrap and reheat in a sandwich press, or in 30 second bursts in the microwave, until heated through.