Mexican Style Chicken Breast and Roasted Sweet Potato Salad
with Garlic Croutons and Baby Gem
This Mexican Style Chicken Breast and Roasted Sweet Potato Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
15 grams
Honey
50 grams
Greek Style Salad Cheese
(Contains Milk)
2 unit(s)
British Chicken Breasts
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, sprinkle over the Mexican style spice mix, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Pop the chicken onto another baking tray, drizzle with oil and season.
When the oven is hot, roast the sweet potato on the top shelf until golden, 25-35 mins. Roast the chicken on the middle shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Pop the sliced pepper, onion and garlic onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the middle shelf of your oven until soft and slightly charred, 20-25 mins.
While everything roasts, zest and halve the lime.
Trim the baby gem, halve lengthways, then thinly slice widthways.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and chop into 1cm chunks.
Tear the ciabatta into roughly 2cm chunks.
When the sweet potato has 10 mins remaining, remove the tray from the oven and add the croutons alongside. Drizzle with oil, season with salt and pepper, then toss to coat. Return the tray to the oven and bake on the top shelf until golden, 8-10 mins.
Meanwhile, pop the avocado chunks into a large bowl with the lime zest and juice, honey and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop into a bowl of hot water for 1 min.
Season with salt and pepper and mix well.
When everything's ready, add the roasted sweet potato, croutons, pepper, onion and sliced baby gem to the avocado bowl and toss to combine. Cut the chicken widthways into 2cm slices.
Share the salad between your bowls, then top with the chicken slices and crumble over the Greek style salad cheese to finish.
Enjoy!
