Mexican Chicken, Chickpea & Roast Potato Bowl
with Avocado Salad, Corn Chips & Plant-Based Mayo
A Mexican-style bowl is fun and very tasty, so we made an option that's simply irresistible because of the chickpeas and chicken. They really sing when cooked in an enchilada sauce and Tex-Mex spices. Add in an avocado salsa then dunk in those corn chips to collect a little of everything in one bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
2 clove
garlic
1
tomato
1
cucumber
1
avocado
1 tin
chickpeas
½ packet
enchilada sauce
1 packet
Plant-Based Mayo
(Contains Soy; )
1 bag
coriander
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
20 g
plant-based butter
½ tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to the tray and roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Cut tomato and cucumber into bite-sized chunks. • Slice avocado in half, scoop out flesh and roughly chop. • Drain and rinse chickpeas. • Cut chicken breast into 2cm chunks.
• In a medium bowl, combine avocado, tomato, cucumber, a drizzle of white wine vinegar and olive oil. Season.
• When the veggies have 5 minutes remaining, heat a medium saucepan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the pan to medium-high heat with a drizzle of olive oil. • Cook garlic, Tex-Mex spice blend and chickpeas until fragrant, 1 minute.
• Add enchilada sauce (see ingredients), the water, plant-based butter and brown sugar. Cook, stirring, until slightly thickened, 3-4 minutes. • Return chicken to the saucepan and turn to coat.
• Divide and potato, Mexican spiced chicken, chickpeas and avocado salad between bowls. • Top with plant-based aioli and tear over coriander to serve. • Serve with corn chips. Enjoy!