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

  1. • 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.
  2. • 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).
  3. • When veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine.
  4. • 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!