Baked Plant-Based Crumbed Chick'n & Pumpkin-Potato Toss
with Honey Mustard Sauce & Parsley
Calories
:
603 kcalProtein
:
31.4g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Milk
- Gluten
- Soy
- Wheat
- Soy
- May contain traces of allergens
Let the oven do the heavy lifting with this creamy traybake. The succulent plant-based crumbed chick'n and sweet, caramelised pumpkin are draped in a silky mustard sauce that’s the perfect balance of tangy and rich. It’s a one-dish wonder that brings all the comfort with none of the kitchen stress.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Brown Onion
1 packet
Parsley
2
Potato
1 packet
Peeled & Chopped Pumpkin
1 sachet
Aussie Spice Blend
1
Zucchini
1 packet
Honey Mustard Sauce
(Contains: Milk May be present: Soy.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Baking Dish
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut potato into large chunks.
- Slice zucchini into thick rounds.
- Cut brown onion into thick wedges.
2
- Place prepped veggies and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until veggies are just tender, 20 minutes.
- Meanwhile, place plant-based crumbed chicken on a lined oven tray. Roast until crumbed chickn is golden, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
3
- In a small heatproof bowl, microwave honey mustard sauce until heated through, 30 seconds.
4
- Divide chick'n and roasted veggies between plates.
- Drizzle with honey mustard sauce.
- Tear over parsley to serve. Enjoy!
