Aussie Plant-Based Crumbed Chick'n & Roast Veggie Medley
with Mustard Mayo
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- May contain traces of allergens
Ingredients
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
2
Sweet Potato
1 sachet
Aussie Spice Blend
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium bowl, plant-based crumbed chicken, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.
• Heat a large frying pan over 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. Season with a pinch of Aussie spice blend.
• Add the vinegar and baby spinach leaves to the roast veggie tray. • Gently toss to combine.
• Divide Aussie plant-based crumbed chick'n and roast veggie medley between plates. • Top with a dollop of mustard mayo to serve. Enjoy!
