Quick Mexican Chicken & Corn Bowl
with BBQ Sauce & Corn Chips
This diced chicken is so tender, and with a mildly-spiced tomato sauce, plus creamy mayonnaise, this meal is a feast of colourful and delicious Mexican flavours. Eat up!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 bag
baby spinach leaves
1
cucumber
½ tin
sweetcorn
1 packet
Diced Chicken
1 packet
tomato paste
1 bag
slaw mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 sachet
Mexican Fiesta spice blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves and cucumber. Drain sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return charred corn to the pan. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Reduce heat to medium, then add BBQ sauce, the butter and water. Simmer, until slightly thickened, 1-2 minutes. Season to taste.
• Meanwhile, combine cucumber, baby spinach, slaw mix, mayonnaise and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide creamy spinach slaw between bowls. • Top with Mexican chicken. • Serve with corn chips. Enjoy!