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Tex-Mex Chicken Traybake & Cheesy Potatoes

Tex-Mex Chicken Traybake & Cheesy Potatoes

with Charred Corn Salad & Chipotle Yoghurt

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These cheesy potato chunks are going to make you weak at the knees! Serve them up with thick and juicy slices of Tex-Mex spiced chicken, fresh tomato and charred corn salsa for a lip-smackingly good family dinner.

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potato

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 tin

sweetcorn

2 unit

tomato

2 clove

garlic

1 packet

chicken thigh

1.5 sachet

Tex-Mex spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

½ packet

mild chipotle sauce

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2360 kJ
Fat21 g
of which saturates9.6 g
Carbohydrate42.6 g
of which sugars11.8 g
Dietary Fibre0 g
Protein46.8 g
Cholesterol0 mg
Sodium918 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 3cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and bake until tender, 30-35 minutes. In the last 5 minutes of cook time, sprinkle the shredded Cheddar cheese over the potato and bake until melted.

TIP: Cut the potato to the correct size so it cooks in the allocated time!

2

While the potato is baking, drain the sweetcorn. Roughly chop the tomato. Finely chop the garlic (or use a garlic press). In a medium bowl, combine 1 1/2 sachets Tex-Mex spice blend, the garlic, 1 tbs of yoghurt, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thigh and toss to coat.

3

Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl. Place the chicken on a second oven tray lined with baking paper. Bake until the chicken is cooked through, 15-20 minutes. Remove the tray from the oven and rest the chicken for 5 minutes.

TIP: Cover the pan with a lid if the corn kernels are “popping” out. TIP: The chicken is cooked when it's no longer pink inside.

4

While the chicken is baking, combine the remaining yoghurt and 1/2 packet of mild chipotle sauce in a small bowl. Set aside.

5

Add the baby spinach leaves and tomato to the bowl with the charred corn. Season with a pinch of salt and pepper and toss to combine.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Thickly slice the chicken. Divide the charred corn salad, cheesy potatoes and Tex-Mex chicken between plates. Dollop over the chipotle yoghurt.