Plant-Based Crumbed Chick'n Tenders
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Plant-Based Crumbed Chick'n Tenders

Plant-Based Crumbed Chick'n Tenders

with Dill Potato Salad & Garlicky Veggies

Winner, winner, plant-based dinner! You're going to love our new crumbed 'chicken', which gets all lovely and golden in the pan, and works a treat with the creamy potato salad.

This recipe is under 650kcal per serving

Tags:
Plant Based
Calorie Smart
Allergens:
Gluten
Soy
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 bag

green beans

1

carrot

2 clove

garlic

1 bag

dill

½ sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

plant-based aioli

1 packet

Plant-Based Crumbed Chicken

(Contains Gluten, Soy, Wheat;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)3361 kJ
Fat53.1 g
of which saturates3.8 g
Carbohydrate55 g
of which sugars10.3 g
Protein21.3 g
Sodium1327 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Bring a medium saucepan of lightly salted water to the boil. Cut potato into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Meanwhile, trim green beans. Cut carrot into thin sticks. Finely chop garlic and dill. • In a medium bowl, combine garlic & herb seasoning (see ingredients) and a drizzle of olive oil. Add plant-based crumbed chicken, tossing to coat.

TIP: The rice will continue cooking in its own steam, so don't peek!

2
2

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add garlic and baby spinach leaves and cook until wilted, 1 minute. Season with salt and pepper. Transfer veggies to a bowl. Cover to keep warm. • Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook plant-based chicken until just browned, 2-3 minutes each side.

3
3

• While chick'n is cooking, add the dill, 1/2 the plant-based aioli and a drizzle of white wine vinegar to the potato. • Toss to combine. Season to taste.

4
4

• Divide plant-based crumbed chick'n tenders, dill potato salad and garlicky veggies between plates. • Serve with remaining aioli.