Double Plant-Based Chick'n & Charred Corn Salsa

Name: Double Plant-Based Chick'n & Charred Corn Salsa with Garlic Rice & Chimichurri
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 2 clove garlic; 20 g plant-based butter (for the sauce); 1 packet basmati rice; 1.5 cup water; 1 tin sweetcorn; 1 tomato; 1 cucumber; ½ Long Chilli (Optional); 1 drizzle white wine vinegar; 2 packet Plant-Based Crumbed Chicken; 1 packet chimichurri sauce; 1 packet plant-based aioli

with Garlic Rice & Chimichurri

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It's easy to whip up a crowd-pleasing plant-based dish when you have our crumbed 'chick'n' handy. Serve over fluffy and fragrant garlic rice and with a cheerful salsa that's all the right things: juicy, crunchy, sweet and tangy. Add the finishing touches with our herby chimichurri and creamy plant-based aioli.

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 tin

sweetcorn

tomato

cucumber

Long Chilli (Optional)

2 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

chimichurri sauce

(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

plant-based aioli

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)5546 kJ

Fat80.8 g

of which saturates8.7 g

Carbohydrate107.2 g

of which sugars8.1 g

Protein37.7 g

Sodium1997 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Roughly chop tomato and cucumber. Thinly slice long chilli (if using). • Add tomato, cucumber and a drizzle of white wine vinegar and olive oil to the charred corn. Season with salt and pepper, then toss to combine.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

TIP: Cook plant-based crumbed chicken in batches for best results!

• Slice plant-based chick'n. • Divide garlic rice between bowls. Top with chick'n and charred corn salsa. • Drizzle with chimichurri sauce and plant-based aioli to serve. Enjoy!