Easy Tex-Mex Chicken & Onion Chutney Glaze

Name: Easy Tex-Mex Chicken & Onion Chutney Glaze with Roast Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 potatoes; 1 carrot; 1 sweetcorn; 1 packet chicken breast; 1 packet Onion Chutney; 15 g butter; 1 packet mayonnaise; 1 bag parsley; 1 white turnip; 1 beetroot; 1 sachet Tex-Mex spice blend; 1 drizzle vinegar (balsamic or white wine)

with Roast Veggie Toss

Get up to $175 off

Eat the sunset with this glowing veggie toss, roasted to crisp perfection and tossed with charred corn. Tex-Mex spices on chicken continue those rich colours and flavours, dig in and enjoy feeling as warm as a sunset!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Easy Prep

•Kid Friendly

Allergens:

Sulphites

•Milk

•Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

potatoes

carrot

sweetcorn

1 packet

chicken breast

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 bag

parsley

white turnip

beetroot

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk; )

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2697 kJ

Fat23.7 g

of which saturates7.6 g

Carbohydrate63 g

of which sugars33 g

Protein43.2 g

Sodium1041 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

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, white turnip and carrot into bite-sized chunks. Cut beetroot into small chunks. Drain the sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Place potato, turnip, carrot, beetroot and sweetcorn on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

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

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! When the veggies have 10 minutes remaining, combine Tex-Mex spice blend and a drizzle of olive oil in a medium bowl. Add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until cooked through, 3-5 minutes each side. • Add onion chutney, the butter and a splash of water, turning chicken to coat. Remove from the heat. TIP: Chicken is cooked through when it's no longer pink inside.

• When the veggies are done, add a drizzle of vinegar to the tray and toss to combine. Season to taste. • Divide Tex-Mex chicken with onion chutney glaze and roasted veggie toss between plates. • Dollop over mayonnaise. Tear over parsley to serve. Enjoy!

Little cooks: Help tear over the parsley.