Mexican Chicken & Veggie Fries
with Charred Corn Super Slaw
Fresh, colourful and bursting with flavour, our Tex-Mex chicken recipe is about to become a weeknight favourite. Served alongside perfectly roasted veggie fries and a fresh crunchy slaw with pops of charred sweetcorn, this twist on chicken and veg is a winner!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
Potato
1
Carrot
1
Parsnip
1 tin
Sweetcorn
1 packet
Chicken Breast
1 sachet
Tex-Mex Spice Blend
1 packet
super slaw
1 packet
baby leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Cut potato, carrot and parsnip into fries. • Set your air fryer to 200°C. • Place fries into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• While the corn is charring, cut chicken breast into 2cm strips. • In a medium bowl, combine Tex-Mex spice blend 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the bowl of charred corn, add super slaw, baby leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide veggie fries, corn slaw and Mexican chicken between plates. • Serve with garlic aioli. Enjoy!