Easy Mexican-Spiced Chicken with Pre-Prepped Veggies & Creamy Garlic Sauce
Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy chicken breast, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 sweetcorn
- 1 tsp honey
- 1 packet chicken tenderloins
- 1 bag baby spinach leaves
- 1 packet garlic sauce
- 1 bag sweet potato, carrot & zucchini mix
- 1 sachet tex-mex spice blend
- olive oil
- 1 sweetcorn
- 1 tsp honey
- 1 packet chicken tenderloins
- 1 bag baby spinach leaves
- 2 packets garlic sauce
- 1 bag sweet potato, carrot & zucchini mix
- 1 sachet tex-mex spice blend
Instructions
- • Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn.
• Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat.
• Roast until tender, 25-30 minutes.
• When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.
TIP: If your oven tray is crowded, divide the veggies between two trays. - • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle
of olive oil. Season, then add chicken tenderloins. Toss to coat. Set aside. - • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes on each side. Remove from heat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! - • To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste.
• Divide roast veggie toss between plates. Top with Tex-Mex chicken.
• Serve with a dollop of garlic sauce. Enjoy!