Originally a HelloFresh meal I gave their “Tex-Mex Chicken with Roast Veggie Toss & Garlic-Lime Yoghurt” a slightly different spin by shredding the chicken and adding more coriander to the mix. Roasted veggies tossed through with delicious chicken topped with a garlic coriander yoghurt dressing and a really good squeeze of lime. You could definitely top with some fresh chilli too if you like some more heat. This is so tasty and really easy to put together.
serving 2 people
Ingredients
Sweet potato, 2 small or 1 large
Capsicum, 1
Red onion, 1
Garlic, 2 cloves
Coriander, a small bunch
Lime, 1
Chicken breast, 2 small
Tex- Mex seasoning (Mexican is fine)
Tomato, 1 large
Baby spinach, approx 80g
Greek–style yoghurt, 100g
Method
Preheat the oven to 220°C/200°C fan-forced.
Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the red onion into 2cm wedges. Place the sweet potato on an oven tray lined with baking paper with the capsicum and onion. You may need more than one tray. Drizzle veggies with olive oil and season with the salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
While the veggies are roasting, finely chop the garlic, I used a microplane. Slice the lime into wedges and roughly chop the coriander. In a medium bowl, combine the Tex- Mex seasoning and a pinch of salt and pepper. Drizzle with olive oil and and add the chicken. Toss to coat.
Before we cook the chicken, heat a drizze of olive oil over a medium-high heat. Cook the garlic until fragrant, 30 seconds. Transfer to a small bowl. Add the Greek-style yoghurt, 1/2 the coriander and a squeeze of lime juice and stir to combine. Season to taste.
Now we can use the same pan for the chicken. We’re going to sear the chicken breasts on both sides and then turn the heat down so it cooks through without burning that lovely Tex-Mex coating (a little char is ok!). Shredding chicken in pretty simple with a couple of forks, and definitely easier when the meat is warm.
Divide the veggie toss between plates and top with the Tex-Mex chicken. Spoon over the garlic-lime yoghurt. Serve with any remaining lime wedges.
Enjoy!
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