Plant-Based Crumbed Chicken & Golden Potato Rounds
with Pear Salad & Dill-Parsley Mayo
Crusted plant-based chicken, golden potato rounds and a bright pear salad - what more could you want when your dinner is this good and this easy?
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
2
potato
1
pear
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
lemon pepper seasoning
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Wheat, Soy;)
1 packet
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Thinly slice pear into wedges.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. • Spread out in a single layer. Roast until tender, 25-30 minutes.
• Meanwhile, combine panko breadcrumbs (see ingredients), a pinch of salt and a drizzle of olive oil in a small bowl. • In a shallow bowl, combine lemon pepper seasoning, a generous drizzle of olive oil and a pinch of salt. • Dip salmon into lemon pepper mixture to coat. Place skin-side down on a second lined oven tray. • Spoon over panko crumb, gently pressing down so it sticks.
TIP: Don't worry if some of the crumb falls off, you'll use it later!
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• In a medium bowl, combine a drizzle of the vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear, tossing to coat.
• Divide roasted potato rounds, plant-based crumbed chicken and pear salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!
