We're giving roasted veggies a flavour boost, courtesy of tender plant-based chicken, smothered in mild Tex-Mex spices. Brought together with zingy garlic sauce, this is one winner dinner (that's lower in carbs, too!).
This recipe is under 650kcal per serving.
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.
1
sweet potato
1
carrot
1
capsicum
1
brown onion
1 tin
sweetcorn
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 bag
baby spinach leaves
1 sachet
Tex-Mex spice blend
1
olive oil
2 tsp
honey
1 drizzle
white wine vinegar
• 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. • Meanwhile, combine garlic sauce and a drizzle of white wine vinegar in a small bowl. Season to taste. Set aside.
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 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!
TIP: Chicken is cooked through when it's no longer pink inside.
• To roast veggie tray, add baby spinach leaves and charred corn. • Drizzle with olive oil, then gently toss to coat. Season to taste.
• Divide roast veggie toss between plates. Top with Tex-Mex chick'n. • Serve with a dollop of creamy garlic sauce. Enjoy!