Double Mexican Chicken & Brussels Sprouts Medley
with Roast Kumara & Garlic Aioli
Get ready to turn mealtime into a culinary fiesta with this firecracker dish! Tender chicken steaks have been marinated in Mexican spices for unparalleled levels of flavour, and are served alongside roasted kumara and Brussel sprouts for a meal you won’t want to miss.
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
Ingredients
2
Kumara
1 packet
Brussels Sprouts
1 packet
baby leaves
2 packet
Chicken Breast
(May be present Gluten, Soy. )
1 sachet
Mexican Fiesta Spice Blend
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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: The chicken is cooked when it is 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!
