Cheesy Tex-Mex Crumbed Chicken

$Cheesy Tex-Mex Crumbed Chicken$

Cheesy Tex-Mex Crumbed Chicken

Name: Cheesy Tex-Mex Crumbed Chicken with Charred Corn Rice & Roast Veggies
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 20 g butter; 1.25 cup water; 1 packet jasmine rice; 1 carrot; 1 packet Smokey Aioli; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 courgette; ½ tin sweetcorn; 2 clove garlic; 1 sachet Tex-Mex spice blend; 1 packet Crumbed Chicken Breast Strips; 1 packet Shredded Cheddar Cheese

with Charred Corn Rice & Roast Veggies

Get up to $175 off

Hello golden and spiced crumb, we enthusiastically welcome you to the table. Please meet the tender chicken breast topped with a fragrant garlic rice and colourful roast veggie salad. When all of them combine, this dish is sure to be invited back to be eaten over and over again.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

Allergens:

Milk

•Eggs

•Soy

•Gluten

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

1 packet

jasmine rice

carrot

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 bag

baby spinach leaves

courgette

½ tin

sweetcorn

2 clove

garlic

1 sachet

Tex-Mex spice blend

1 packet

Crumbed Chicken Breast Strips

(Contains: Gluten; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4403 kJ

Fat42.8 g

of which saturates15.2 g

Carbohydrate107.6 g

of which sugars12.3 g

Protein56.9 g

Sodium1572 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

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 220°C/200°C fan-forced. • Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, cut carrot and courgette into bite-sized chunks. Drain sweetcorn (see ingredients).

• Place carrot, courgette and sweetcorn on a lined oven tray. Add a drizzle of olive oil and a pinch of salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. • Add crumbed chicken breast strips, turning to coat.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed chicken until golden on the outside and cooked through, 2-4 minutes each side. Set aside on a paper towel-lined plate. • Meanwhile, add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine and season to taste.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

• Divide garlic rice, roast veggie salad and Tex-Mex crumbed chicken between plates. • Sprinkle shredded Cheddar cheese over chicken. Serve with smokey aioli. Enjoy!