Tex-Mex Chicken & Roast Veggie Salad
with Sweetcorn & Garlic Yoghurt
- Milk
Try a taste of Mexico with a difference! We're giving golden veggies and mixed leaves a flavour boost with tender chicken rubbed with mild Tex-Mex spices. Add a dollop of garlic-infused yoghurt and crunchy charred sweetcorn for a feast worthy of a fiesta! *This recipe is under 650kcal per serving. *Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
potato
1
parsnip
1
carrot
1
onion
½ tin
sweetcorn
1 packet
chicken breast
1 bag
salad leaves
4 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Tex-Mex spice blend
Not included in your delivery
1
olive oil
2 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and parsnip into bite-sized chunks. Slice the carrot into thick half-moons. Slice the red onion into wedges. Finely chop the garlic. Drain the sweetcorn (see ingredients). Cut the chicken breast into 2cm strips.
Place the potato, parsnip, carrot, onion and sweetcorn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, heat a large frying pan over a medium heat with olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Cook 1/2 the garlic, stirring, until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.
In a medium bowl, combine the Tex-Mex spice blend, remaining garlic and a generous drizzle of olive oil. Season with salt and pepper, then add the chicken breast strips and toss to coat. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 3-4 minutes.
In a large bowl, combine the white wine vinegar and a generous drizzle of olive oil. Season, then add the salad leaves and roasted veggies. Toss to combine.
Divide the roast veggie salad between plates. Top with the Tex-Mex chicken. Drizzle over the garlic yoghurt to serve.
