Name: Fiesta Chicken & Cheesy Kūmara-Sprout Toss with Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Brussels Sprouts; 2 Kumara; 1 packet Shredded Cheddar Cheese; 320 g Chicken Breast; 1 packet baby leaves; 1 sachet Mexican Fiesta Spice Blend; 1 packet Garlic Aioli

HelloFresh

Recipes

Mexican Recipes

Fiesta Chicken & Cheesy Kūmara-Sprout Toss

with Garlic Aioli

Get up to $175 off

Allergens:

Milk

•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

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

320 g

Chicken Breast

1 packet

baby leaves

1 sachet

Mexican Fiesta Spice Blend

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories484 kcal

Energy (kJ)2020 kJ

Fat20.5 g

of which saturates6.2 g

Carbohydrate26.7 g

of which sugars12.9 g

Dietary Fibre5.2 g

Protein46.7 g

Sodium903 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. • In the last minute of cook time, sprinkle Cheddar cheese over kumara. Cover with a lid or foil so the cheese melts. Set aside to cool slightly.

• 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 medium bowl, combine Mexican Fiesta spice blend with a drizzle of olive oil. Add chicken breasts and toss to coat.

• When the veggies have 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 it's no longer pink inside.

In a medium bowl, combine cheesy 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 cheesy roast kumara toss and Mexican chicken between plates. • Serve with garlic aioli. Enjoy!