Mexican-Spiced Chick'n & Roast Veggie Toss

$Mexican-Spiced Chick'n & Roast Veggie Toss$

Mexican-Spiced Chick'n & Roast Veggie Toss

Name: Mexican-Spiced Chick'n & Roast Veggie Toss with Creamy Garlic Sauce
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 sweet potato; 1 carrot; 1 capsicum; 1 brown onion; 1 tsp honey; 1 tin sweetcorn; 1 packet Plant-Based Crumbed Chicken; 1 packet Garlic Sauce; 1 bag baby spinach leaves; 1 sachet Tex-Mex spice blend

with Creamy Garlic Sauce

Get up to $200 off!

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy plant-based crumbed chicken, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Milk

•Sesame

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

capsicum

brown onion

1 tin

sweetcorn

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 bag

baby spinach leaves

1 sachet

Tex-Mex spice blend

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

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)2648 kJ

Fat33.3 g

of which saturates3.5 g

Carbohydrate58.4 g

of which sugars27.2 g

Protein22.7 g

Sodium1593 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into small chunks. Cut capsicum into bite-sized chunks. Cut brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, drain sweetcorn. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add plant-based crumbed chicken. Toss to coat. Set aside.

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second medium bowl.

TIP: Cover the pan with a lid if the corn kernels are popping "out."

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

TIP: The spice blend will char slightly in the pan, this adds to the flavour!