Name: Double Fiesta Chicken & Kūmara-Sprout Toss with Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Brussels Sprouts; 2 Kumara; 640 g Chicken Breast; 1 packet baby leaves; 1 sachet Mexican Fiesta Spice Blend; 1 packet Garlic Aioli

HelloFresh

Recipes

Mexican Recipes

Double Fiesta Chicken & Kūmara-Sprout Toss

with Garlic Aioli

Get up to $175 off

Tags:

High Protein

Allergens:

Eggs

•Soy

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

Kumara

640 g

Chicken Breast

1 packet

baby leaves

1 sachet

Mexican Fiesta Spice Blend

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories574 kcal

Energy (kJ)2400 kJ

Fat16.8 g

of which saturates2.7 g

Carbohydrate27.1 g

of which sugars12.8 g

Dietary Fibre5.2 g

Protein78.3 g

Sodium890 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Peel kumara and cut into bite-sized chunks. Halve Brussels sprouts. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Arrange Brussels sprouts cut side down. • Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: The Brussels sprouts will char slightly, this adds to the flavour! TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, roughly chop baby leaves.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine Mexican Fiesta spice blend with a drizzle of olive oil. Add chicken breasts and toss to coat.

• When the veggies has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked when its no longer pink inside.

• In a medium bowl, combine roasted kumara, Brussels sprouts, baby leaves and a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. Toss to coat.

• Slice the chicken. • Divide Brussels sprouts and roast kumara toss and Mexican chicken between plates. • Serve with garlic aioli. Enjoy!