NZ Tex-Mex Chicken & Zesty Veggie Fries
with Tomato Salad & Smokey Aioli
- Eggs
- Soy
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1
Tomato
1 sachet
Tex-Mex Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Potato
1
Carrot
1
Parsnip
320 g
Chicken Breast
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into fries. • Place veggies on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
If you swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks and then toss with spice blend.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil in a second medium bowl. Season.
• When veggie fries are done, sprinkle over a pinch of zesty chilli salt (see ingredients) and toss to combine.
• Slice Tex-Mex pork. • Divide pork, zesty veggie fries and tomato salad between plates. • Serve with smokey aioli. Enjoy!
