Mexican Chicken Strips & Rainbow Veggies

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

with Basmati Rice & Smokey Aioli

Get up to $175 off

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.

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

Smokey Aioli

(Contains: Eggs, Soy; )

320 g

Chicken Breast Strips

Cos Lettuce

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

Calories735 kcal

Energy (kJ)3070 kJ

Fat29 g

of which saturates8 g

Carbohydrate71.9 g

of which sugars8.8 g

Dietary Fibre2.5 g

Protein45.4 g

Cholesterol0 mg

Sodium795 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

•Medium Saucepan

•Large Frying Pan

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

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