Quick Tex-Mex Crumbed Chicken & Celery Slaw
with Bacon Bits & Corn Crushed Sweetcorn Potatoes
You can jazz up anything with a bit of bling, like these crushed potatoes and diced bacon, simply add golden corn to the mix and they are ready to make mouths water. Another example, a crunchy crumb added to Mexican spiced chicken does wonders to make this dinner stand out from the crowd!
This recipe is under 650kcal per serving.
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
2
potato
1 tin
sweetcorn
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Tex-Mex spice blend
1 stalk
celery
1 packet
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
diced bacon
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Drain sweetcorn. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato and corn to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, Tex-Mex spice blend and olive oil (2tbs for 2 people / 1/4 cup for 4 people). Coat chicken first in the flour, followed by the egg and finally, the breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes. • While the chicken is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: No air fryer? Heat a large frying pan over medium-high with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
• Thinly slice celery. • Sprinkle corn crushed potatoes with diced bacon. • In a medium bowl, combine slaw mix, celery and mayonnaise. Season to taste. • Divide Mexican crumbed chicken, corn crushed potatoes and aioli slaw between plates. Enjoy!