What are the main ingredients in Tex-Mex Roast Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Tex-Mex Roast Chicken?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Tex-Mex Roast Chicken?

SHINING TEX-MEX DINING!: Make a bed of dressed leaves. Load up with the pearled spelt and the spicy corn and beans. Top with the roast chicken and drizzle over the chimichurri. Garnish with the green spring onion slices and any remaining lime wedges. Nice work, Chef! GET THE SPELT ON THE GO: Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 500ml of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary. POP THE CHICKEN IN TO ROAST: Place the chicken on a roasting tray and pat dry with paper towel. Coat in oil, half of the Mexican spice blend, and seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. MEXI VEGGIES: Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred. Stir through the remaining Mexican spice blend, the white spring onion slices, and the drained black beans. Fry for 2-3 minutes until fragrant and heated through. Remove the pan from the heat and cover to keep warm until serving. BLISTERED TOMATOES: When the chicken reaches the halfway mark, remove the tray from the oven and scatter around the dressed baby tomatoes. Return to the oven for the remaining roasting time until blistered. JUST BEFORE SERVING…: Place the rinsed green leaves in a bowl with a drizzle of oil, a pinch of lime zest, and some lime juice to taste. Season and toss to coat. Loosen the chimichurri with 1 tbsp of olive oil and season to taste.

What should be prepared from my kitchen to make Tex-Mex Roast Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Tex-Mex Roast Chicken

An easy tex-mex number to spur you on towards the weekend! Crispy roast chicken pieces coupled with wholesome spelt, a chunky black bean and corn chilli, lime-tossed leaves, and drizzles of chimichurri.

Tex-Mex Roast Chicken

with pearled spelt, blistered baby tomatoes & Pesto Princess Chimichurri

Hands on Time: 20 - 40 minutes

Overall Time: 45 - 60 minutes

Ingredients:

Baby Tomatoes
Black Beans
Chicken
Corn
Free-range Chicken Pieces
Green Leaves
Lime
NOMU Mexican Spice Blend
Pearled Spelt
Pesto Princess Chimichurri
Spring Onion
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

GET THE SPELT ON THE GO
Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 250ml of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
POP THE CHICKEN IN TO ROAST
Place the chicken on a roasting tray and pat dry with paper towel. Coat in oil, half of the Mexican spice blend, and seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
MEXI VEGGIES
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred. Stir through the remaining Mexican spice blend, the white spring onion slices, and the drained black beans. Fry for 2-3 minutes until fragrant and heated through. Remove the pan from the heat and cover to keep warm until serving.
BLISTERED TOMATOES
When the chicken reaches the halfway mark, remove the tray from the oven and scatter around the dressed baby tomatoes. Return to the oven for the remaining roasting time until blistered.
JUST BEFORE SERVING…
Place the rinsed green leaves in a bowl with a drizzle of oil, a pinch of lime zest, and some lime juice to taste. Season and toss to coat. Loosen the chimichurri with a tsp of olive oil and season to taste.
SHINING TEX-MEX DINING!
Make a bed of dressed leaves. Load up with the pearled spelt and the spicy corn and beans. Top with the roast chicken and drizzle over the chimichurri. Garnish with the green spring onion slices and the remaining lime wedge. Nice work, Chef!

Pearled Spelt - 75ml
Vegetable Stock - 5ml
Free-range Chicken Pieces - 2
NOMU Mexican Spice Blend - 10ml
Baby Tomatoes - 100g
Corn - 40g
Spring Onion - 1
Black Beans - 60g
Green Leaves - 20g
Lime - 1
Pesto Princess Chimichurri - 15ml

Download the Recipe

Serves 2

GET THE SPELT ON THE GO
Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 500ml of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
POP THE CHICKEN IN TO ROAST
Place the chicken on a roasting tray and pat dry with paper towel. Coat in oil, half of the Mexican spice blend, and seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
MEXI VEGGIES
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred. Stir through the remaining Mexican spice blend, the white spring onion slices, and the drained black beans. Fry for 2-3 minutes until fragrant and heated through. Remove the pan from the heat and cover to keep warm until serving.
BLISTERED TOMATOES
When the chicken reaches the halfway mark, remove the tray from the oven and scatter around the dressed baby tomatoes. Return to the oven for the remaining roasting time until blistered.
JUST BEFORE SERVING…
Place the rinsed green leaves in a bowl with a drizzle of oil, a pinch of lime zest, and some lime juice to taste. Season and toss to coat. Loosen the chimichurri with 1 tbsp of olive oil and season to taste.
SHINING TEX-MEX DINING!
Make a bed of dressed leaves. Load up with the pearled spelt and the spicy corn and beans. Top with the roast chicken and drizzle over the chimichurri. Garnish with the green spring onion slices and any remaining lime wedges. Nice work, Chef!

Pearled Spelt - 150ml
Vegetable Stock - 10ml
Free-range Chicken Pieces - 4
NOMU Mexican Spice Blend - 20ml
Baby Tomatoes - 200g
Corn - 80g
Spring Onion - 2
Black Beans - 120g
Green Leaves - 40g
Lime - 1
Pesto Princess Chimichurri - 30ml

Download the Recipe

Serves 3

GET THE SPELT ON THE GO
Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 500ml of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
POP THE CHICKEN IN TO ROAST
Place the chicken on a roasting tray and pat dry with paper towel. Coat in oil, half of the Mexican spice blend, and seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
MEXI VEGGIES
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred. Stir through the remaining Mexican spice blend, the white spring onion slices, and the drained black beans. Fry for 2-3 minutes until fragrant and heated through. Remove the pan from the heat and cover to keep warm until serving.
BLISTERED TOMATOES
When the chicken reaches the halfway mark, remove the tray from the oven and scatter around the dressed baby tomatoes. Return to the oven for the remaining roasting time until blistered.
JUST BEFORE SERVING…
Place the rinsed green leaves in a bowl with a drizzle of oil, a pinch of lime zest, and some lime juice to taste. Season and toss to coat. Loosen the chimichurri with 1 tbsp of olive oil and season to taste.
SHINING TEX-MEX DINING!
Make a bed of dressed leaves. Load up with the pearled spelt and the spicy corn and beans. Top with the roast chicken and drizzle over the chimichurri. Garnish with the green spring onion slices and any remaining lime wedges. Nice work, Chef!

Pearled Spelt - 150ml
Vegetable Stock - 10ml
Free-range Chicken Pieces - 4
NOMU Mexican Spice Blend - 20ml
Baby Tomatoes - 200g
Corn - 80g
Spring Onion - 2
Black Beans - 120g
Green Leaves - 40g
Lime - 1
Pesto Princess Chimichurri - 30ml

Download the Recipe

Serves 4

GET THE SPELT ON THE GO
Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 1L of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
POP THE CHICKEN IN TO ROAST
Place the chicken on a large roasting tray and pat dry with paper towel. Coat in oil, half of the Mexican spice blend, and seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
MEXI VEGGIES
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred. Stir through the remaining Mexican spice blend, the white spring onion slices, and the drained black beans. Fry for 3-4 minutes until fragrant and heated through. Remove the pan from the heat and cover to keep warm until serving.
BLISTERED TOMATOES
When the chicken reaches the halfway mark, remove the tray from the oven and scatter around the dressed baby tomatoes. Return to the oven for the remaining roasting time until blistered.
JUST BEFORE SERVING…
Place the rinsed green leaves in a bowl with a drizzle of oil, a pinch of lime zest, and some lime juice to taste. Season and toss to coat. Loosen the chimichurri with 2 tbsp of olive oil and season to taste.
SHINING TEX-MEX DINING!
Make a bed of dressed leaves. Load up with the pearled spelt and the spicy corn and beans. Top with the roast chicken and drizzle over the chimichurri. Garnish with the green spring onion slices and any remaining lime wedges. Nice work, Chef!