Citrusy Tex-Mex Chicken
with Spiced Veggie Jumble & Lime Crema
- Milk
Juicy pork tenderloin loves a little something sweet, and sweetness pairs beautifully with a little spicy heat! Lucky you—tonight’s dinner has it all. Succulent pork is seasoned with our Southwest Spice Blend, seared, then roasted to perfection beside a colorful array of sweet potatoes, green bell pepper, and red onion. Top the pork with a citrusy Tex-Mex sauce made with fresh orange and lime juice, and drizzle your plate with cool, tangy lime crema just before serving. Cheers to perfect pairings!
Ingredients
1 unit
Sweet Potatoes
1 unit
Red Onion
1 unit
Green Bell Pepper
1 unit
Lime
1 unit
Orange
1 tablespoon
Southwest Spice Blend
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chicken Cutlets
1 unit
Tex-Mex Paste
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.
• Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat pork dry with paper towels; season all over with remaining Southwest Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. • Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.
Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm. (Skip roasting chicken!)
• While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.
• Slice pork crosswise. • Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the Tex-Mex sauce and Southwest spices, praising the dish's delicious and complex flavors 🌶️.
- Ease of prep: Some found prep time-consuming; consider flattening chicken for quicker cooking or using an air fryer for veggies.
- Suggestions: Add water to thin the sauce if needed; consider serving with rice or couscous for a more filling meal.
- Portions: Several noted small vegetable portions, especially sweet potatoes; consider adding extra veggies or beans.
- Customization: Some enjoyed swapping chicken for pork; others added orange zest or a splash of Grand Marnier for extra citrus flavor.
Reviews from our home cooks
Loved this. It was healthy, with tons of flavor, a little heat with the amazing sauce, and little creamy, the hit of citrus. I had mine with chicken.
This is probably the tastiest HelloFresh meal I've ever had! The Tex-Mex sauce is fantastic. The macros in this meal are really great too!
This was incredible! As soon as Mom finished, she requested it again. I knew with the fresh produce that this was going to be something special. I'm in the process of fixing it again. This was a joy to prepare because of the nibbling I did along the way. I'd highly recommend this entree to you.
Used all of the Tex-Mex Paste for the sauce, added a TBSP tomato paste and 2+ TBSP butter. Added extra sour cream to the crema. And used additional Southwest Spice Blend.
I added a touch of grand marnier liquor to the sauce and reduced it down a bit. It was delicious. Also, I had the chicken version and I just roasted the chicken to avoid it getting tough.
This had a smokey flavor (which I liked) rather than a spicy flavor. I liked the sweet potatoes and chicken. I also liked the lime and orange. My son did not like this meal at all. Good leftovers for me the next day.
The Tex-mex sauce ended up very heavy on the smoky side and too light on the citrusy side. I couldn't taste anything but the Tex-mex paste.
Very good! One of my favorites so far: loved the different flavors and textures. I also appreciate it being low calorie.
Great flavor. A little skimpy on the veggies. Luckily we had foccacia bread to supplement.
I had a feeling it would be a bit too spicy, so I decided to use less of the hot spice and omitted the lime. Instead, I added orange juice and some orange rinds to the chicken while it was cooking, and I used my own barbecue sauce in place of the provided hot sauce. The dish turned out very well, and the vegetables were cooked to perfection!
