Charred Tex-Mex Chicken

$Charred Tex-Mex Chicken$

Charred Tex-Mex Chicken

Name: Charred Tex-Mex Chicken with Roast Veggie Toss & Chipotle Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 parsnip; 1 carrot; 1 capsicum; ½ tin sweetcorn; 1 packet chicken breast; 1 packet Mild Chipotle Sauce; 1 bag baby spinach leaves; 1 sachet Tex-Mex spice blend; 1 packet Greek-Style Yoghurt

with Roast Veggie Toss & Chipotle Yoghurt

Get up to $175 off

Try a taste of Mexico with a Texan twist! We're giving golden veggies and baby spinach a flavour boost with tender chicken rubbed with mild Tex-Mex spices. Add a drizzle of smokey chipotle yoghurt for a feast worthy of a fiesta!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

parsnip

carrot

capsicum

½ tin

sweetcorn

1 packet

chicken breast

1 packet

Mild Chipotle Sauce

(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat. )

1 bag

baby spinach leaves

1 sachet

Tex-Mex spice blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)1747 kJ

Fat11.7 g

of which saturates3.3 g

Carbohydrate29.2 g

of which sugars18.4 g

Dietary Fibre10.5 g

Protein43.3 g

Sodium885 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip, carrot and capsicum into bite-sized chunks. Drain the sweetcorn (see ingredients).

Place the parsnip, carrot, capsicum and sweetcorn on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

While the veggies are roasting, combine the Tex-Mex spice blend and a drizzle of olive oil in a medium bowl. Add the chicken breast and turn to coat. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side.

Transfer the chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size).

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, combine the Greek-style yoghurt and mild chipotle sauce in a small bowl. Set aside. When the veggies are done, add the baby spinach leaves to the tray and toss to combine.