Try a taste of Mexico with a difference! We're giving golden veggies and baby spinach a flavour boost with tender chicken rubbed with mild Tex-Mex spices. Add a dollop of garlic-infused yoghurt and zesty lemon wedges for a feast worthy of a fiesta!
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Tex-Mex spice blend
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Cut the carrot into 2cm chunks. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a good pinch of pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges. Roughly chop the coriander. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl combine a drizzle of olive oil, the Tex-Mex spice blend and a pinch of salt and pepper. Add the chicken and toss to coat. Set aside.
In a large frying pan, heat olive oil (1 tsp for 2 people / 2 tsp for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 30 seconds. Transfer to a small bowl. Add the yoghurt, 1/2 the coriander and a squeeze of lemon juice to the garlic oil mixture and stir to combine. Season with salt and pepper. Drain the sweetcorn (see ingredients list). Return the frying pan to a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: The chicken is cooked when it is no longer pink inside.
TIP: The chicken may char a bit, this adds to the flavour!
When the veggies are done, transfer to the large bowl with the charred corn. Add the baby spinach leaves and the remaining coriander. Drizzle with olive oil, season to taste with salt and pepper and toss to coat.
Thickly slice the chicken. Divide the charred corn-veggie toss between plates and top with the Mexican chicken. Spoon over the garlic-lemon yoghurt and serve with any remaining lemon wedges.