Tex-Mex Plant-Based Chick'n & Roast Veggie Salad

$Tex-Mex Plant-Based Chick'n & Roast Veggie Salad$

Tex-Mex Plant-Based Chick'n & Roast Veggie Salad

Name: Tex-Mex Plant-Based Chick'n & Roast Veggie Salad with Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 zucchini; 2 sweet potato; 1 brown onion; 1 tin sweetcorn; 1 clove garlic; 1 packet greek style yoghurt; 1 packet Plant-Based Crumbed Chicken; 1 sachet Tex-Mex spice blend; 1 bag mixed salad leaves; 1 packet ranch dressing

with Garlic Yoghurt

Up to 180$ + Free Treats / Extras for Life

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 vibrant veggies and a drizzle of ranch dressing. Did we mention this is low cal?

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Eggs

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 Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

zucchini

sweet potato

brown onion

1 tin

sweetcorn

1 clove

garlic

1 packet

greek style yoghurt

(Contains: Milk;)

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 sachet

Tex-Mex spice blend

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

1 bag

mixed salad leaves

1 packet

ranch dressing

(Contains: Milk, Eggs;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2156 kJ

Fat13.3 g

of which saturates6.2 g

Carbohydrate53.6 g

of which sugars17.7 g

Protein43.1 g

Sodium1249 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into bite-sized chunks. Cut sweet potato into small chunks. Cut brown onion into thick wedges. • Spread prepped veggies over a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

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

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, finely chop garlic. • In another large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greekstyle yoghurt to garlic oil mixture, stirring to combine. Season to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out.

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

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. 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!