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Mexican-Spiced Chicken & Roast Veggie Toss with 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? This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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Dietitian approved Under 650kcal Under 40g carbs Over 30g Protein
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 sweet potato
  • 1 carrot
  • 1 capsicum
  • 1 brown onion
  • 1 tsp honey
  • 1 sweetcorn
  • 1 packet chicken tenderloins
  • 1 bag baby spinach leaves
  • 1 packet garlic sauce
  • 1 sachet tex-mex spice blend
  • 1 olive oil
  • 2 sweet potatoes
  • 2 carrots
  • 2 capsicums
  • 2 brown onions
  • 2 tsp honey
  • 2 sweetcorns
  • 1 packet chicken tenderloins
  • 1 bag baby spinach leaves
  • 2 packets garlic sauce
  • 2 sachets tex-mex spice blend

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Cut sweet potato and carrot into small chunks.
    • Cut capsicum into bite-sized chunks.
    • Cut brown onion into thick wedges.
    • Place prepped veggies 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.
    TIP: If your oven tray is crowded, divide the veggies
    between two trays.
  2. • Meanwhile, drain sweetcorn. Set aside.
    • SPICY! This is a mild spice blend, but use less
    if you're sensitive to heat. 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.
  3. • Heat a large frying pan over high heat. Cook
    corn kernels, until lightly browned, 4-5 minutes.
    Transfer to a second medium bowl.
    TIP: Cover the pan with a lid if the corn kernels are
    'popping' out.
  4. • Return frying pan to medium-high heat with a
    drizzle of olive oil.
    • Cook chicken until browned and cooked
    through (when it's no longer pink inside),
    3-4 minutes each side. Remove from heat.
    TIP: The spice blend will char slightly in the pan, this
    adds to the flavour!
  5. • To the tray with roasted veggies, add baby
    spinach leaves and charred corn.
    • Drizzle with olive oil, then gently toss to coat.
    Season to taste.
  6. • Divide roast veggie toss between plates. Top
    with Tex-Mex chicken.
    • Serve with a dollop of garlic sauce. Enjoy!