Cheesy Plant-Based Crumbed Chick'n
with Sweet Potato & Zucchini Fries
For the perfect plant-based crumbed chick'n, take our advice: set up your crumbing station with three bowls, season well and keep one hand for wet ingredients, the other for dry. Pop it in the pan and let the ingredients work their magic - while you work on building up an appetite for this moreish meal.
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
Garlic Aioli
1 packet
Green Beans
1 packet
Panko Breadcrumbs
1 packet
Parmesan Cheese
1
Zucchini
2
Sweet Potato
1
Lemon
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1.5 tbs
flour
(Contains: Gluten; May be present: Wheat.)
¼ tsp
salt
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into fries. Cut the zucchini into thick sticks. Place the sweet potato on a lined oven tray and the zucchini on a second lined oven tray. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.
While the veggie fries are baking, trim the ends of the green beans. Slice the lemon into wedges. When the fries have 10 minutes cook time remaining, add the green beans to the zucchini tray, tossing to coat. Return to the oven until tender, 10 minutes.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chick'n until golden and heated through, 2-3 minutes on each side. • Add grated Parmesan cheese and cook, turning to coat, until fragrant, 1 minute. • Transfer to a paper towel-lined plate.
Divide the cheesy Parmesan plant-based crumbed chicken, sweet potato and zucchini fries and green beans between plates. Serve with the lemon wedges and garlic aioli. Enjoy!
