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Fiesta Chicken & Cheesy Kūmara-Sprout Toss
Fiesta Chicken & Cheesy Kūmara-Sprout Toss

Fiesta Chicken & Cheesy Kūmara-Sprout Toss

with Garlic Aioli

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
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

2

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; )

Not included in your delivery

1

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Energy (kJ)2717 kJ
Calories649 kcal
Fat28 g
of which saturates7.5 g
Carbohydrate51.4 g
of which sugars25 g
Dietary Fibre9.2 g
Protein52 g
Sodium1249 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

Bake the veggies
1

• 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.

Get Prepped
2

• While the veggies are roasting, roughly chop baby leaves.

Prep the chicken
3

• 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.

Cook the chicken
4

• 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.

Bring it all together
5

• 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.

Finish & serve
6

• Slice the chicken.
• Divide Brussels sprouts and cheesy roast kumara toss and Mexican chicken between plates.
• Serve with garlic aioli. Enjoy!