Tex-Mex Chicken & Roast Veggie Salad
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Tex-Mex Chicken & Roast Veggie Salad

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!

Tags:
Low Calorie
Kid Friendly
Allergens:
Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)2230 kJ
Calories0 kcal
Fat19.4 g
of which saturates5 g
Carbohydrate46.5 g
of which sugars19.5 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium806 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 Paper
Baking Tray
Large Non-Stick Pan

Instructions

Get prepped
1

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.

Roast the veggies
2

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.

Make the garlic yoghurt
3

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.

Cook the chicken
4

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.

Make the roast veggie salad
5

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.

Serve up
6

Divide the roast veggie salad between plates. Top with the Tex-Mex chicken and garlic yoghurt.