HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Chick'n & Charred Corn Salsa
Plant-Based Chick'n & Charred Corn Salsa

Plant-Based Chick'n & Charred Corn Salsa

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:QuickPlant Based

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

1 tin






1 packet

plant-based crumbed chicken

(ContainsGluten, Soy)

1 packet

chimichurri sauce

(ContainsSulphitesMay be present Tree Nuts, Egg, Milk)

1 packet

plant-based aioli


long chilli

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup


1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4233 kJ
Fat61.3 g
of which saturates6.9 g
Carbohydrate87.9 g
of which sugars6.8 g
Protein23.2 g
Sodium1219 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Finely chop garlic. • In a medium saucepan, melt 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.


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