BBQ-Spiced Plant-Based Crumbed Chick'n & Rainbow Veggies
with Spinach Couscous & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
All-American Spice Blend
1
Spring Onion
1
Capsicum
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 tin
Sweetcorn
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 sachet
Chicken Stock Pot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Wheat, Soy;)
Cooking Steps
• 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.
• 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.
• 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.
• Divide spinach couscous between bowls. • Top with American plant-based crumbed chick'n, capsicum and spring onion. • Serve with smokey aioli. Enjoy!
