Fiesta Chicken & Kūmara-Sprout Toss

Name: Fiesta Chicken & Kūmara-Sprout Toss with Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Brussels Sprouts; 2 Kumara; 320 g Chicken Thigh; 1 packet Baby Leaves; 1 sachet Mexican Fiesta Spice Blend; 1 packet Garlic Aioli; 1 white wine vinegar; 1 drizzle olive oil

with Garlic Aioli

Get up to $175 off

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 kūmara and Brussels sprouts for a meal you won’t want to miss.

Tags:

Spicy

•Naturally Gluten-Free

Allergens:

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

320 g

Chicken Thigh

1 packet

Baby Leaves

1 sachet

Mexican Fiesta Spice Blend

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Energy (kJ)2476 kJ

Calories592 kcal

Fat38.5 g

of which saturates8.4 g

Carbohydrate50.6 g

of which sugars24.8 g

Dietary Fibre9.2 g

Protein36.9 g

Sodium1056 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

•Large Non-Stick Pan

•Baking Paper

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. 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.

• 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 thighs and toss to coat.

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

• 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.