Tex-Mex Chicken with Roast Veggie Toss & Garlic-Lime Yoghurt
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Tex-Mex Chicken with Roast Veggie Toss & Garlic-Lime Yoghurt

Tex-Mex Chicken with Roast Veggie Toss & Garlic-Lime 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!

Tags:
Not Suitable for Coeliacs
Balanced
Naturally Gluten-Free
Calorie Smart
Allergens:
Milk

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.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

capsicum

1

red onion

2 clove

garlic

½

lime

1 bag

coriander

1 packet

chicken breast

1 sachet

Tex-Mex spice blend

1 packet

Greek-style yoghurt

(Contains Milk;)

1

tomato

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp

salt

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Nutritional Values

per serving
Calories0 kcal
Energy (kJ)2297 kJ
Fat17.1 g
of which saturates4.9 g
Carbohydrate47.7 g
of which sugars28.6 g
Dietary Fibre0 g
Protein43.8 g
Cholesterol0 mg
Sodium784 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

Roast the veggies
1

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 the salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to size they cook cook in time.

Get prepped
2

While the veggies are roasting, finely chop the garlic. Slice the lime into wedges (see ingredients). 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 and a pinch of salt and pepper. Drizzle with olive oil and and add the chicken. Toss to coat.

Make the garlic-lime yoghurt
3

Heat a drizze of olive oil over a medium-high heat. Cook the garlic until fragrant, 30 seconds. Transfer to a small bowl. Add the Greek-style yoghurt, 1/2 the coriander and a squeeze of lime juice and stir to combine. Season to taste.

Cook the chicken
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes (depending on thickness). Transfer to a plate and set aside to rest. TIP: Don't worry if the chicken chars a bit, this adds to the flavour! TIP: Chicken is cooked when it's no longer pink inside.

Bring it all together
5

Roughly chop the tomato. Add the roasted vegetables, tomato, baby spinach leaves and remaining coriander to a large bowl. Drizzle with olive oil, season to taste and toss to coat.

Serve up
6

Thickly slice the chicken. Divide the veggie toss between plates and top with the Tex-Mex chicken. Spoon over the garlic-lime yoghurt. Serve with any remaining lime wedges.