Tex-Mex Plant-Based Crumbed Chick'n & Roast Veggie Toss
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Tex-Mex Plant-Based Crumbed Chick'n & Roast Veggie Toss

Tex-Mex Plant-Based Crumbed Chick'n & Roast Veggie Toss

with Creamy Garlic Sauce

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.

Tags:
Calorie Smart
Allergens:
Gluten
•Soy
•Wheat
•Egg
•Milk
•Sesame

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

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

Not included in your delivery

1

olive oil

2 tsp

honey

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2647 kJ
Fat33.2 g
of which saturates3.5 g
Carbohydrate58.3 g
of which sugars27.1 g
Protein22.9 g
Sodium1593 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• To roast veggie tray, add baby spinach leaves and charred corn. • Drizzle with olive oil, then gently toss to coat. Season to taste.

6
6

• Divide roast veggie toss between plates. Top with Tex-Mex chick'n. • Serve with a dollop of creamy garlic sauce. Enjoy!