Quick Tex-Mex Baked Chicken
with Zesty Roast Veggie & Crispy Flatbread Toss
- Gluten
- Soy
- Eggs
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Hazelnut
- Macadamia
Try a taste of Tex-Mex cuisine with a difference! We're giving golden veggies and baby spinach a flavour boost with tender chicken rubbed with mild spices. Add a dollop of smokey aioli and crispy flatbreads for a feast worthy of a fiesta! *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
capsicum
1 packet
chicken breast
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
1 bag
baby spinach leaves
1 pinch
Zesty Chilli Salt
1 packet
Smokey Aioli
(Contains: Soy, Eggs; )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
Little cooks: Kids can help toss the veggies.
• Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast, season and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 6-10 minutes.
TIP: Chicken is cooked through when it's no longer pink in the middle.
• Meanwhile, roughly chop flatbreads. • When veggies have 5 minutes cook time remaining, place flatbreads on the tray of veggies and toast until golden. • When roasted veggies and flatbreads are done, add baby spinach leaves, zesty chilli salt and a drizzle of red wine vinegar and olive oil to the tray. Gently toss to combine.
• Slice Tex-Mex chicken. • Divide chicken, zesty roast veggie and crispy flatbread toss between plates. • Serve with smokey aioli. Enjoy!
Little cooks: Kids can take the lead and dollop over the smokey aioli!
