Tex-Mex Chicken with Roast Veggie Toss & Garlic-Lemon Yoghurt
Lean Protein | Healthier Carbs | Packed with Veggies
We're giving roasted veggies a flavour boost with tender chicken smothered with mild Tex-Mex spices. Add garlic-infused yoghurt, capsicum and baby spinach for a nutritionally balanced feast!
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
2 unit
sweet potato
1 unit
capsicum
1 unit
red onion
2 clove
garlic
½ unit
lemon
1 bag
coriander
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
1 unit
tomato
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the red onion into 2cm wedges. Place the sweet potato on an oven tray lined with baking paper. Place the capsicum and onion on a second oven tray lined with baking paper. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges. Roughly chop the coriander. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken and toss to coat.
Heat a large frying pan over a high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt, 1/2 the coriander and a squeeze of lemon juice to the garlic oil mixture and stir to combine. Season taste.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes (depending on thickness). Set aside to rest.
TIP: Don't worry if the chicken chars a bit, this adds to the Mexican flavour! TIP: Chicken is cooked through when it's no longer pink inside.
Roughly chop the tomato. Combine the roasted veggies, tomato, baby spinach leaves and remaining coriander in a large bowl. Drizzle with olive oil, season to taste and toss to coat.
Thickly slice the Tex-Mex chicken. Divide the veggie toss between plates and top with the chicken. Spoon over the garlic-lemon yoghurt. Serve with any remaining lemon wedges.