Tex-Mex Chicken & Roast Veggie Salad
with Sweetcorn & Garlic Yoghurt- Milk
Ingredients
1 packet
Mixed Salad Leaves
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Red Onion
1 packet
Potato
1
Carrot
2
Garlic
1
Parsnip
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato and parsnip into bite-sized chunks. Slice carrot into thick half-moons. Slice red onion into wedges. • Finely chop garlic. Drain sweetcorn (see ingredients). Cut chicken breast into 2cm strips.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Place 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.
• Meanwhile, heat a large frying pan over 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 Greek-style yoghurt and stir to combine. Season to taste and set aside.
• In a medium bowl, combine Tex-Mex spice blend, remaining garlic and a generous drizzle of olive oil. Season with salt and pepper, then add chicken breast strips and toss to coat. • Return frying pan to medium heat with a drizzle of olive oil. Cook 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 with salt and pepper. • Add mixed salad leaves and roasted veggies and toss to combine.
Little cooks: Take the lead by tossing the salad!
• Divide roast veggie salad between plates. Top with Tex-Mex chicken. • Dollop over garlic yoghurt to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by drizzling over the garlic yoghurt!
