Double Tex-Mex Chicken & Roast Veggie Toss

Name: Double Tex-Mex Chicken & Roast Veggie Toss with Flatbread Croutons & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Smokey Aioli; 1 Capsicum; 1 sachet Tex-Mex Spice Blend; 2 Flatbread; 640 g Chicken Breast; 1 sachet Chilli Flakes; 1 packet baby leaves; 1 packet Baby Rainbow Carrots

with Flatbread Croutons & Smokey Aioli

Get up to $175 off

Allergens:

Eggs

•Soy

•Wheat

•Gluten

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

Capsicum

1 sachet

Tex-Mex Spice Blend

Flatbread

(Contains: Soy, Wheat, Gluten; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )

640 g

Chicken Breast

1 sachet

Chilli Flakes

1 packet

baby leaves

1 packet

Baby Rainbow Carrots

Nutrition Values

Calories748 kcal

Energy (kJ)3130 kJ

Fat22 g

of which saturates3.3 g

Carbohydrate53.9 g

of which sugars17 g

Dietary Fibre7.3 g

Protein81.4 g

Sodium1220 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. • Cut carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

Little cooks: Kids can help toss the veggies.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and Tex-Mex spice blend, turn to coat and cook until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it's no longer pink in the middle. TIP: Cook in batches for best results.

• Meanwhile, roughly chop flatbreads into 3cm pieces (or squares). • When veggies have 5 minutes cook time remaining, place flatbreads on the tray of veggies and toast until golden. • When roasted veggies and flatbreads are done, add baby leaves, chilli flakes (if using) and a drizzle of vinegar and olive oil to the tray. Gently toss to combine.

• Slice Tex-Mex chicken. • Divide chicken, roast veggie and flatbread toss between bowls. • Serve with smokey aioli. Enjoy!

Little cooks: Kids can take the lead and dollop over the smokey aioli when serving!