Tex-Mex Baked Chicken & Cucumber Slaw

Name: Tex-Mex Baked Chicken & Cucumber Slaw with Zesty Veggie Fries & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 potato; 1 carrot; 1 parsnip; 1 cucumber; 1 pinch Zesty Chilli Salt; 1 packet chicken breast strips; 1 bag super slaw; 1 stalk celery; ½ lemon; 1 packet Smokey Aioli; 1 sachet Tex-Mex spice blend

with Zesty Veggie Fries & Smokey Aioli

Get up to $175 off

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 is the smokey aioli. It’s a picture perfect (and delicious) dinner!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Easy Prep

•Kid Friendly

Allergens:

Eggs

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

parsnip

cucumber

1 pinch

Zesty Chilli Salt

1 packet

chicken breast strips

1 bag

super slaw

1 stalk

celery

lemon

1 packet

Smokey Aioli

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2371 kJ

Fat28 g

of which saturates3.6 g

Carbohydrate37.2 g

of which sugars19 g

Dietary Fibre11.5 g

Protein39.8 g

Sodium989 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

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

•Large Non-Stick Pan

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. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • When the veggie 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 strips 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. Slice cucumber into half-moons. • In a second medium bowl, combine celery, cucumber, super slaw, half the smokey aioli, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.