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Easy Tex-Mex Baked Chicken

Easy Tex-Mex Baked Chicken

with Zesty Roast Veggie & Crispy Flatbread Toss

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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.

Tags:Easy PrepKid FriendlyUnder 650kcal
Allergens:EggsGlutenSoy

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

capsicum

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

smokey aioli

(ContainsEggs)

1 sachet

Tex-Mex spice blend

2

flatbreads

(ContainsGluten, SoyMay be presentEgg, Peanuts, Tree Nuts, Sesame, Milk)

1 sachet

zesty chilli salt

Not included in your delivery

olive oil

1 drizzle

red wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2586 kJ
Fat24.7 g
of which saturates3.3 g
Carbohydrate54.4 g
of which sugars12.3 g
Protein43 g
Sodium1256 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. Cut carrot and capsicum into bite-size 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.

2

• 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 a 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.

3

• Roughly chop flatbreads. When the veggies have 5 minutes cook time remaining, place flatbreads on the tray with veggies and roast 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.

4

• Slice Tex-Mex chicken. • Divide zesty roast veggie and crispy flatbread toss between plates. Top with chicken. • Serve with smokey aioli.