Mexican Chicken & Veggie Fries
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Mexican Chicken & Veggie Fries

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.

Tags:
Air Fryer Friendly
Kid Friendly
Over 30g protein
Under 40g carbs
Calorie Smart
Allergens:
Egg
Soy

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)2217 kJ
Calories530 kcal
Fat21.5 g
of which saturates2.8 g
Carbohydrate39.8 g
of which sugars21.5 g
Dietary Fibre11 g
Protein45.2 g
Sodium869 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.

Utensils

Air Fryer
Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide veggie fries, corn slaw and Mexican chicken between plates. • Serve with garlic aioli. Enjoy!