Tex-Mex Chicken Strips & Veggie Fiesta Plate
with Fluffy Rice & Smokey Aioli
Tonight’s dining adventure brings the fun, with Tex-Mex spiced chicken strips and a colourful assortment of veggies; tomato wedges, sweetcorn and crisp cos lettuce. Serve it alongside basmati rice, Cheddar cheese and smokey aioli for a fun and vibrant meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
320 g
Chicken Breast Strips
1
Cos Lettuce
1
Tomato
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Basmati Rice
Not included in your delivery
1 drizzle
olive oil
1.5 cup
Water
Nutrition Values
Utensils
Cooking Steps
• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, drain sweetcorn.
• Thinly slice tomato into wedges.
• Trim end of cos lettuce (see ingredients) then separate leaves.
Little cooks: Help wash and toss the veggies! Older kids can help out with the can opener under adult supervision.
• In a medium bowl, combine chicken breast strips, Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt.
Little cooks: Help with sprinkling over the seasoning and tossing the chicken.
• Heat a large frying pan over high heat.
• Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken strips, turning occasionally, until browned and cooked through, 6-8 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide rice, Tex-Mex chicken strips, charred corn, tomato and cos lettuce between plates.
• Serve with shredded Cheddar cheese and smokey aioli. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top and drizzling over the aioli!
