Tex-Mex Chicken & Roast Veggie Toss with Smokey Aioli

• servings: 4 servings
• active time: 35 minutes
• total time: 35 minutes

Ingredients

1 olive oil

2 potato

2 carrot

2 tomato

1 tin sweetcorn

2 cubes chicken-style stock powder

4 chicken breasts

1 bag baby spinach leaves

1 drizzle white wine vinegar

1 packet smokey aioli

1 sachet Tex-Mex spice blend

Directions

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut tomato into wedges. • Drain sweetcorn.

• Place prepped veggies 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.

• In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. • Add chicken and turn to coat. Set aside.

• 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, cook chicken until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.

• Slice Tex-Mex chicken. Divide spiced roast veggie toss between plates. Top with chicken. • Serve with a dollop of smokey aioli. Enjoy!

Nutrition

• Serving Size: 516
• Total Fat: 31.2 g
• Saturated Fat: 7.1 g
• Sodium: 1771 mg
• Total Carbohydrate: 30.3 g
• Dietary Fiber: 8.6 g
• Total Sugars: 15.1 g
• Protein: 34.1 g