Tex-Mex Chicken & Roast Veggie Salad
with Sweetcorn & Garlic Yoghurt
Try a taste of Mexico with a difference! We're giving golden veggies and baby spinach a flavour boost with tender chicken rubbed with mild Tex-Mex spices. Add a dollop of garlic-infused yoghurt and crunchy charred sweetcorn for a feast worthy of a fiesta!
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
Ingredients
1
Red Kumara
1
carrot
1
onion
4 clove
garlic
½ tin
sweetcorn
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Tex-Mex spice blend
1 packet
chicken breast strips
1
tomato
1 bag
salad leaves
Not included in your delivery
olive oil
½ tbs
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the red kumara (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Slice the red onion into 2cm wedges. Finely chop the garlic. Drain the sweetcorn (see ingredients).
TIP: Cut the veggies to size so they cook in time.
Place the red kumara, carrot, onion and sweetcorn on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly.
While the veggies are roasting, heat a large frying pan over a medium heat with a drizzle of olive oil. Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.
In a medium bowl, combine the Tex-Mex spice blend, remaining garlic and a generous drizzle of olive oil. Season with salt and pepper, then add the chicken breast strips and toss to coat. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 3-4 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, roughly chop the tomato. In a large bowl, combine the white wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, tomato and roasted veggies. Toss to combine.
Divide the roast veggie salad between plates. Top with the Tex-Mex chicken and garlic yoghurt.