Smokey Chicken & Roast Veggie Toss
with Charred Corn & Chipotle Yoghurt
With some mild spices and chipotle sauce, this chicken dish is transformed into a fiesta of flavours. Bonus: it's designed to keep you super satisfied but light on your toes!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
sweet potato
1
capsicum
1
carrot
1 tin
sweetcorn
1 packet
chicken breast
1 packet
mild chipotle sauce
(Contains Soy;)
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, capsicum and carrot into bite-sized chunks. • Drain sweetcorn.
• Place sweet potato, capsicum and carrot on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken breast, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer to a second lined oven tray, then bake until cooked through, 8-12 minutes (depending on thickness).
TIP: Chicken is cooked through when it is no longer pink in the middle.
• SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! Meanwhile, combine Greek-style yoghurt and mild chipotle sauce in a small bowl. Set aside. • When the roast veggies are ready, add baby spinach leaves to the baking tray. Toss to combine.
• Slice smokey chicken. • Divide roast veggie toss between plates. Sprinkle with charred corn. Top with chicken. • Dollop over chipotle yoghurt to serve. Enjoy!