Smokey Honey-Chipotle Chicken & Veggie-Kale Toss
with Garlic 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.
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
zucchini
1 punnet
snacking tomatoes
1 packet
chicken thigh
1 packet
mild chipotle sauce
(Contains Soy;)
1 clove
garlic
1 bag
kale
1 sachet
Tex-Mex spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, capsicum and zucchini into bite-sized chunks. • Place sweet potato, capsicum, zucchini and snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
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, a generous pinch of salt and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a small bowl, combine mild chipotle sauce and the honey. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute of cook time, add chipotle mixture to the pan, gently turning the chicken to coat. Transfer to a plate.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes remaining, add kale to the oven tray with veggies. Gently toss to combine. Roast until tender, a further 5-8 minutes.
• Wipe frying pan clean, then return to mediumhigh heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season to taste.
• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Serve with a dollop of garlic yoghurt. Enjoy!