Tex-Mex Crumbed Chicken

Name: Tex-Mex Crumbed Chicken with Garlic Rice & Roast Veggie Salad
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Panko Breadcrumbs; 1 tin Sweetcorn; 1 packet Jasmine rice; 1 sachet Tex-Mex Spice Blend; 320 g Chicken Breast; 1 packet Smokey Aioli; 1 packet baby leaves; 1 Carrot; 2 Garlic; 1 Courgette

with Garlic Rice & Roast Veggie Salad

Get up to $175 off

Allergens:

Wheat

•Gluten

•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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 tin

Sweetcorn

1 packet

Jasmine rice

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 packet

baby leaves

Carrot

Garlic

Courgette

Nutrition Values

Calories592 kcal

Energy (kJ)2480 kJ

Fat16.3 g

of which saturates2.1 g

Carbohydrate62.6 g

of which sugars12.9 g

Dietary Fibre5.5 g

Protein45.4 g

Sodium845 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.

Cooking Steps

• Preheat the oven to 220°C/200°C fan-forced. • Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, cut carrot and courgette into bite-sized chunks. Drain sweetcorn (see ingredients).

• Place carrot, courgette and sweetcorn on a lined oven tray. Add a drizzle of olive oil and a pinch of salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. • Add crumbed chicken breast strips, turning to coat.

• Heat a large frying pan over medium-high heat and with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed chicken until golden on the outside and cooked through, 2-4 minutes each side. Set aside on a paper towel-lined plate. • Meanwhile, add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine and season to taste.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

• Divide garlic rice, roast veggie salad and Tex-Mex crumbed chicken between plates. • Serve with smokey aioli. Enjoy!