Easy Tex-Mex Chicken Steaks & Smokey Aioli with Pre-Prepped Roast Veggie Toss
This colourful Tex-Mex dish ticks every box. With a warming spice blend, a veggie-loaded side plus a dollop of smokey aioli, your tastebuds are fully catered for, as it should be!
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 potato
- 1 bag carrot & zucchini mix
- 1 sweetcorn
- 1 sachet chicken-style stock powder
- 1 packet chicken breast
- 1 sachet tex-mex spice blend
- 1 bag baby spinach leaves
- white wine vinegar
- 1 packet smokey aioli
- olive oil
- 2 potatoes
- 1 bag carrot & zucchini mix
- 1 sweetcorn
- 1 sachet chicken-style stock powder
- 2 packets chicken breast
- 2 sachets tex-mex spice blend
- 1 bag baby spinach leaves
- white wine vinegar
- 1 packet smokey aioli
Instructions
- • Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Drain sweetcorn.
• Place potato, corn and carrot & zucchini mix on a lined oven tray. Sprinkle with chicken-style stock powder, a pinch of salt, drizzle with olive oil and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. - • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, add chicken steaks and Tex-Mex spice blend to the pan, then turn to coat. Cook until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). - • When veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine.
- • Slice chicken if preferred.
• Divide spiced roast veggie toss between plates and top with Tex-Mex chicken.
• Serve with a dollop of smokey aioli. Enjoy!