Citrusy Tex-Mex Chicken

Name: Citrusy Tex-Mex Chicken with Spiced Veggie Jumble & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Potato; 1 Onion; 1 Bell Pepper; 1 Lime; 1 unit Orange; 1 tbsp Southwest Spice Blend; 3 tbsp Sour Cream; 10 oz Chicken Cutlets; 1 unit Tex-Mex Paste; Salt; Black Pepper; 2 tsp Cooking Oil; 1 tbsp Butter

with Spiced Veggie Jumble & Lime Crema

By Recipe0 System

Juicy pork tenderloin loves a little something sweet, and sweetness pairs beautifully with a little spicy heat! Lucky you—tonight’s dinner has it all. Succulent pork is seasoned with our Southwest Spice Blend, seared, then roasted to perfection beside a colorful array of sweet potatoes, green bell pepper, and red onion. Top the pork with a citrusy Tex-Mex sauce made with fresh orange and lime juice, and drizzle your plate with cool, tangy lime crema just before serving. Cheers to perfect pairings!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Potato
1 Onion
1 Bell Pepper
1 Lime
1 unit Orange
1 tbsp Southwest Spice Blend
3 tbsp Sour Cream
10 oz Chicken Cutlets
1 unit Tex-Mex Paste
Salt
Black Pepper
2 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.
2

Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.
3

Meanwhile, pat pork dry with paper towels; season all over with remaining Southwest Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan.

Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.

Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm. (Skip roasting chicken!)
4

While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5

About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes.

Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.
6

Slice pork crosswise.

Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.

Slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.

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