Tex-Mex Chicken Steaks & Roast Veggie Toss
with Smokey Aioli
This colourful Tex-Mex chicken 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
carrot
1
tomato
1 tin
sweetcorn
1 sachet
chicken-style stock powder
1 sachet
Tex-Mex spice blend
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1
sweet potato
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut tomato into wedges. • Drain sweetcorn.
• Place prepped veggies on a lined oven tray. Sprinkle with chicken-style stock powder, a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks • Add chicken steaks and turn to coat. Set aside.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks, until browned and cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• When the veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine.
• Slice Tex-Mex chicken. Divide spiced roast veggie toss between plates. Top with chicken. • Serve with a dollop of smokey aioli. Enjoy!