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