Quick Tex-Mex Baked Chicken & Zesty Veggie Fries
with Slaw & Smokey Aioli- Eggs
- Soy
A touch of zest never fails to make a chicken dinner glow up into a stellar standout. The veggie fries are zested and the baked chicken is seasoned in our fan-favourite Tex-Mex blend. What adds the final touch though is the smokey aioli. It’s a picture (and deliciously) perfect dinner! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
potato
1
carrot
1
parsnip
pinch
Zesty Chilli Salt
1 sachet
Tex-Mex spice blend
1 packet
chicken breast strips
1 stalk
celery
5
lemon
1 bag
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and parsnip into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • When the fries are done, remove tray from oven and sprinkle over a pinch of zesty chilli salt.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast strips, season and turn to coat. • Place chicken on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, thinly slice celery. Slice lemon into wedges. • In a second medium bowl, combine celery, shredded cabbage mix, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide Tex-Mex chicken, zesty veggie fries and slaw between plates. • Serve with smokey aioli and remaining lemon wedges. Enjoy!
Little cooks: Kids can take the lead and dollop over the smokey aioli!
