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Easy Chipotle-Glazed Chicken

Easy Chipotle-Glazed Chicken

with Roast Veggie Toss & Corn Chip Crunch

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Jazz up juicy diced chicken by coating it in a lip-smacking mild chipotle sauce, along with our tried and tested All-American spice blend. Add a bed of hearty roasted veggies and dig into a meal that's surprisingly calorie smart!

This recipe is under 650kcal per serving.

Tags:Easy PrepUnder 650kcal
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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1

potato

1

carrot

1 sachet

garlic & herb seasoning

1 packet

diced chicken

1 packet

mild chipotle sauce

1 bag

baby spinach leaves

1 bag

corn chips

(May be presentMilk, Sesame, Soy)

1 packet

sour cream

(ContainsMilk)

1 sachet

All-American spice blend

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2634 kJ
Fat27.7 g
of which saturates13.7 g
Carbohydrate55.1 g
of which sugars20.5 g
Protein42.3 g
Sodium1450 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. • Slice red onion into wedges. Cut potato and carrot into bite-sized chunks.

2

• Place onion, potato, carrot, garlic & herb seasoning and a drizzle of olive oil on a lined oven tray. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

3

• When veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add All-American spice blend and the butter and cook, tossing, until fragrant, 1 minute. • Remove pan from the heat, then add mild chipotle sauce and honey, then toss chicken to coat.

4

• When veggies are done, add baby spinach leaves to the tray and toss to combine. • Crush corn chips in their bag until roughly broken into pieces. • Divide roast veggie toss and chipotle-glazed chicken between bowls. • Top with crushed corn chips. Serve with sour cream.