Plant-Based Chick'n & Charred Corn Salsa
with Garlic Rice & Chimichurri
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.
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1
tomato
1
cucumber
½
Long Chilli (Optional)
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
plant-based aioli
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the 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. • Drizzle with chimichurri sauce and plant-based aioli. Sprinkle with chilli to serve. Enjoy!