HelloHero: Double Texan Chicken & Root Veggie Medley
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HelloHero: Double Texan Chicken & Root Veggie Medley

HelloHero: Double Texan Chicken & Root Veggie Medley

with Baby Leaves & Smokey Aioli

Get the bold flavours of American cuisine right in your kitchen! Just coat chicken breast strips with our All-American spice blend, roast a chunky veggie toss and dollop smokey aioli over the whole shebang.

Tags:
Over 30g protein
•Bestseller
Allergens:
Egg
•Soy

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½

Onion

1

beetroot

1

carrot

1

white turnip

1 sachet

All-American Spice Blend

2 packet

chicken breast strips

1 tin

sweetcorn

1 packet

baby leaves

1 packet

Smokey Aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)2741 kJ
Calories655 kcal
Fat27.4 g
of which saturates5 g
Carbohydrate32.6 g
of which sugars21.8 g
Dietary Fibre9.5 g
Protein69.7 g
Sodium1116 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.

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut beetroot into 1cm chunks. Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, combine All-American spice blend and a drizzle of olive oil in a large bowl. Add chicken breast strips, then season and turn to coat.

3
3

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.

TIP: Cover the pan with a lid if the corn kernels are popping" out."

4
4

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• Meanwhile, add baby leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.

6
6

• Divide roast veggie medley between bowls and top with Texan chicken strips. • Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!