Aussie Plant-Based Crumbed Chick'n & Roast Veggie Toss
with Garlic Yoghurt & Pine Nuts- Gluten
- Soy
- Wheat
- Pine Nut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
They say to eat the rainbow, so we’ve created this colourful plate full of veggie goodness. Top with Aussie-spiced plant-based chick'n, plus a mix of creamy and crunchy toppings for a meal that keeps the carbs down, and the flavour up! *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
brown onion
1
tomato
1
beetroot
1 bag
kale
2 clove
garlic
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. Cut brown onion and tomato into thick wedges. Cut beetroot into small chunks. Roughly tear kale leaves, then discard the stems. Set kale aside. • Place carrot, onion, tomato and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until almost tender, 15-18 minutes. • Remove veggies from oven. Add kale and a pinch of salt to the tray. Gently toss to combine. Return to oven to roast until tender, a further 5-8 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oiland garlic over medium-high heat. • Cook until fragrant, 1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture. • Stir to combine, then season to taste. Set aside.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add plant-based crumbed chicken, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Add a drizzle of white wine vinegar to the tray with the roast veggies. • Gently toss to combine. Season to taste.
• Slice plant-based chicken. • Divide roast veggie toss between plates. Top with plant-based chicken (plus any resting juices!). • Spoon garlic yoghurt over chick'n. Sprinkle with pine nuts to serve. Enjoy!
