Mexican Chicken Dippers, Bacon & Rainbow Veggies

Name: Mexican Chicken Dippers, Bacon & Rainbow Veggies with Rice, Cheddar Cheese & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Basmati Rice; 1 tin Sweetcorn; 1 Tomato; 1 Cos Lettuce; 320 g Chicken Breast Strips; 100 g Diced Bacon; 1 sachet Tex-Mex Spice Blend; 1 packet Smokey Aioli; 1 packet Shredded Cheddar Cheese; 1 drizzle olive oil; 1.5 cup Water

with Rice, Cheddar Cheese & Smokey Aioli

Get up to $175 off

Pull out the sombrero because tonight we're going Mexican! Spice-covered chicken strips paired with smokey bacon, vibrant rainbow veggies and fluffy rice make this dish a fiesta of flavours. Served with cheddar cheese and smoky aioli, it’s a bold and tasty meal that’ll transport your taste buds all the way to South America.

Tags:

Family

Allergens:

Eggs

•Soy

•Milk

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1 tin

Sweetcorn

Tomato

Cos Lettuce

320 g

Chicken Breast Strips

100 g

Diced Bacon

1 sachet

Tex-Mex Spice Blend

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

1.5 cup

Water

Nutrition Values

Energy (kJ)3660 kJ

Calories875 kcal

Fat41.2 g

of which saturates12.4 g

Carbohydrate72 g

of which sugars8.8 g

Dietary Fibre2.5 g

Protein53.3 g

Cholesterol0 mg

Sodium1190 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

•Lid

•Medium Pan

Cooking Steps

PDF

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 then separate leaves (see ingredients).

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 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 and diced bacon until browned and cooked through, turning occasionally, 6-8 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.