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.
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
baby spinach leaves
Tex-Mex spice blend
flatbreads(ContainsGluten, SoyMay be presentEgg, Peanuts, Tree Nuts, Sesame, Milk)
zesty chilli salt
red wine vinegar
• 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.
• 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.
• 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.
• Slice Tex-Mex chicken. • Divide zesty roast veggie and crispy flatbread toss between plates. Top with chicken. • Serve with smokey aioli.