Tex-Mex Plant-Based Chick'n & Roast Veggie Salad
with Garlic Yoghurt
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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
zucchini
2
sweet potato
1
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
1
olive oil
Utensils
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!
• To the bowl with the charred corn, add roasted veggies and mixed salad leaves. Add ranch dressing and toss to coat. Season to taste.
• Divide roast veggie salad between plates. Top with chick'n. • Serve with a dollop of garlic yoghurt. Enjoy!
