BBQ-Spiced Plant-Based Crumbed Chicken & Rainbow Veggies

Name: BBQ-Spiced Plant-Based Crumbed Chicken & Rainbow Veggies with Spinach Couscous & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Couscous; 1 sachet All-American Spice Blend; 1 Spring Onion; 1 packet Baby Spinach Leaves; 1 Capsicum; 1 tin Sweetcorn; 1 packet Smokey Aioli; 1 sachet Chicken Stock Pot; 300 g Plant-Based Crumbed Chicken

with Spinach Couscous & Smokey Aioli

3.5(12)Review summary

Recipe Development TeamUpdated on January 01, 1970

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Calories

:

676 kcal

Protein

:

26.9g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Eggs
Soy
May contain traces of allergens
Soy
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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)

Nutritional Values

Calories676 kcal

Energy (kJ)2830 kJ

Fat22.3 g

of which saturates2.2 g

Carbohydrate85.7 g

of which sugars15.8 g

Dietary Fibre14.3 g

Protein26.9 g

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

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

• 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.

4

• Divide spinach couscous between bowls. • Top with American plant-based crumbed chicken, capsicum and spring onion. • Serve with smokey aioli.

Customer reviews

Review summary

Updated on July 2026

Flavour: The couscous and smokey aioli were well received, though some found the All-American spice blend quite spicy on the plant-based chicken.
Ease of prep: No specific prep feedback was shared, but the dish comes together quickly with simple steps.
Suggestions: Some suggested adding more vegetables into the couscous, and one reviewer preferred red capsicum over the standard variety.
Portions: A few felt the balance between the chicken and couscous components could be improved for a more cohesive dish.