Classic Plant-Based Chick'n & Creamy Parsley Sauce
with Roast Potato & Garlicky Veggies
- Milk
- Gluten
- Soy
- Wheat
Bring some classic comfort to the table with this beautifully balanced dinner. Tender, pan-seared plant-based crumbed chick'n is the star of the show, perfectly complemented by a rich and velvety creamy parsley sauce. Served alongside golden roast potatoes and vibrant, garlicky veggies to soak up every last drop of sauce, it’s a wholesome, crowd-pleasing meal that feels like a warm hug.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk)
2
Garlic
1
Broccoli
1 packet
Parsley
2
Potato
1 sachet
Vegetable Stock Pot
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into small chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato between two trays. Little cooks: Help season and toss the potato chunks! Make sure they're spread out in a single layer.
• Meanwhile, cut broccoli into small florets. • Thinly slice carrot into rounds. • Finely chop garlic. • Roughly chop parsley leaves.
If you've swapped to plant-based crumbed chicken, heat pan over medium-high heat with enough olive oil to cover the base. Cook plant-based chicken until golden and heated through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli and carrot with a splash of water, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a plate.
• Return frying pan to medium-low heat. • Add light cooking cream, parsley, chicken-style stock powder (see ingredients) and any chicken resting juices. Cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat. TIP: If you'd prefer a thinner sauce, add more water, 1 tsp at a time, until desired consistency is reached.
Divide plantbased chicken and the sides between plates, then continue with the step.
