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American Recipes

American Plant-Based Crumbed Chick'n & Rainbow Veggies

American Plant-Based Crumbed Chick'n & Rainbow Veggies

American Plant-Based Crumbed Chick'n & Rainbow Veggies

with Spinach Couscous & Smokey Aioli

Get up to $200 off!

They aren’t kidding when they say that couscous is the most diverse grain on the market. It’s low in fat and is a good source of fibre so how could we not include it in this All-American flavoured chick'n bowl? Oh and don’t forget your rainbow veggies for some colour as well.

Allergens:

Gluten

•Soja

•Wheat

•Egg

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

capsicum

1 tin

sweetcorn

1 sprig

spring onion

1 sachet

All-American spice blend

1 packet

Plant-Based Crumbed Chicken

1 packet

couscous

1 packet

chicken stock

1 packet

baby spinach leaves

1 packet

smokey aioli

Not included in your delivery

olive oil

¾ cup

boiling water

Nutritional Values

Energy (kJ)4101 kJ

Calories980 kcal

Fat31 g

of which saturates4.2 g

Carbohydrate120.2 g

of which sugars18.2 g

Dietary Fibre21.6 g

Protein70.7 g

Sodium2251 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Boil the kettle. Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. • To a medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves. Toss to combine and season to taste.

2

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook capsicum and sweetcorn, tossing, until tender and browned, 4-5 minutes. • Transfer to a third medium bowl.

3

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Sprinkle All-American spice blend over plant-based crumbed chicken and cook, until golden and heated through, 2-3 minutes on each side. • Transfer to the bowl with veggies. Toss to combine. Season with salt and pepper.

4

• Divide spinach couscous between bowls. • Top with American plant-based crumbed chick'n, capsicum and spring onion. • Serve with smokey aioli. Enjoy!

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