Tex-Mex Chicken Steaks & Roast Veggie Toss
with Smokey Aioli
This colourful Tex-Mex dish ticks every box. With a warming spice blend plus smokey aioli, a veggie-loaded toss and charred corn, your tastebuds are fully catered for, as they should be!
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 bag
Potato, Carrot & Zucchini Mix
1 sachet
chicken-style stock powder
1 tin
sweetcorn
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
1 bag
baby spinach leaves
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with chicken-style stock powder and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain sweetcorn. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When the veggies have 10 minutes remaining heat a large frying pan, with a drizzle of olive oil over medium-high heat. • When oil is hot, add chicken and Tex-Mex spice blend to the pan, then turn to coat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.
• To the tray with the roasted veggies, add baby spinach leaves, corn and a drizzle of white wine vinegar. Season.
• Slice chicken. Divide roast veggie toss between plates. Top with Tex-Mex chicken. • Serve with smokey aioli. Enjoy!