with BBQ Sauce & Corn Chips
This diced chicken is so tender, and with a mildly-spiced tomato sauce, plus creamy mayonnaise, this meal is a feast of colourful and delicious Mexican flavours. Eat up! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
1
Baby spinach leaves
1 bag
Cucumber
1
Sweetcorn
1 tin
Diced Chicken
1 packet
Tomato paste
1 packet
Butter
20 g
Water
0.25 cup
Slaw Mix
1 bag
Mayonnaise
1 packet
White wine vinegar
1 drizzle
Corn Chips
1 packet
Mexican Fiesta spice blend
1 sachet
BBQ sauce
1 packet
• Roughly chop baby spinach leaves and cucumber. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return charred corn to the pan, then add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Reduce heat to medium, then add BBQ sauce, the butter and water. Simmer, until slightly thickened, 1-2 minutes. Season to taste.
• Meanwhile, combine cucumber, baby spinach, slaw mix, mayonnaise and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide creamy spinach slaw between bowls. • Top with Mexican-spiced chicken and corn. • Serve with corn chips. Enjoy!
2585
kJ
Energy (kJ)
35.7
g
Fat
9.4
g
of which saturates
39.7
g
Carbohydrate
17.1
g
of which sugars
9.1
g
Dietary Fibre
40.3
g
Protein
1554
mg
Sodium
