BBQ-Spiced Plant-Based Crumbed Chicken & Rainbow Veggies
with Spinach Couscous & Smokey Aioli- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Soy
- Milk
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
All-American Spice Blend
1
Spring Onion
1 packet
Baby Spinach Leaves
1
Capsicum
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. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add plant-based crumbed chicken and toss to combine. • To a second 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.
• Return frying pan to a medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to the bowl with veggies. Toss to combine.
• Divide spinach couscous between bowls. • Top with American plant-based crumbed chicken, capsicum and spring onion. • Serve with smokey aioli.
