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.
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
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 present Milk, Sesame, Soy. )
1 packet
sour cream
(Contains Milk; )
1 sachet
All-American Spice Blend
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
• Preheat oven to 240°C/220°C fan-forced. • Slice red onion into wedges. Cut potato and carrot into bite-sized chunks.
• 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.
• 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.
• 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.