Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Feast on a bowl of mild chicken chilli with homemade tortilla chips for dinner, then pack up a rice and chilli bowl with cheese for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2440J Energy, 20.8g Fat, 9.3g Saturated Fat, 51.5g Carbohydrate, 12.4g Sugars, 43.4g Protein, 737mg Sodium.
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
Tex-Mex spice blend
crushed & sieved tomatoes
chicken-style stock powder
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
microwavable basmati rice
Preheat the oven to 200°C/180°C fan-forced. Drain the sweetcorn. Grate the carrot (unpeeled). Finely chop the celery. Finely chop the garlic. Cut the chicken breast into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing, until browned, 4-5 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper and transfer to a plate. TIP: The chicken will finish cooking in step 3!
Return the pan to a medium-high heat with a drizzle of olive oil. Add the sweetcorn, carrot and celery and cook until softened, 4-5 minutes. Add a drizzle of olive oil, the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, brown sugar and chicken-style stock powder (see ingredients). Reduce the heat to medium and simmer until thickened, 5 minutes. Return the chicken to the pan and simmer until cooked through, 3-4 minutes. Season with salt and pepper.
While the chilli is simmering, finely chop the coriander. In a small bowl, combine 1/2 the coriander with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Cut the mini flour tortillas into wedges and spread over two oven trays lined with baking paper. Season with salt and pepper and drizzle the tortillas with the coriander oil. Toss to coat, then bake until golden, 6-8 minutes. While the tortilla chips are baking, slice the lemon into wedges.
Reserve 2 portions of the chilli chicken, a handful of shredded Cheddar cheese, a little of the remaining coriander and 2 lemon wedges for lunch. Set aside. Divide the remaining chilli chicken between bowls. Sprinkle with the remaining shredded Cheddar cheese and coriander. Top with the yoghurt and serve with the coriander tortilla chips. Serve with the remaining lemon wedges.
When you're ready to pack lunch, divide the microwavable basmati rice (no need to heat it first!) and reserved chilli chicken between two microwave-safe containers. Top with the reserved shredded Cheddar cheese, coriander and lemon wedges. At lunch time, remove the lemon wedges. Microwave the chilli chicken rice until piping hot, 2-3 minutes. Squeeze over lemon juice to taste.