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 Breast; 1 packet Baby Leaves; 1 sachet Mexican Fiesta Spice Blend; 1 packet Garlic Aioli; 1 drizzle olive oil; 1 white wine vinegar

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:

Climate Superstar

•Spicy

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 Breast

1 packet

Baby Leaves

1 sachet

Mexican Fiesta Spice Blend

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

1 drizzle

olive oil

white wine vinegar

Nutrition Values

Energy (kJ)2373 kJ

Calories567 kcal

Fat21.2 g

of which saturates3.1 g

Carbohydrate50.9 g

of which sugars24.8 g

Dietary Fibre9.2 g

Protein47.2 g

Sodium1110 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.

• 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 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.