Plant-Based Crumbed Chick'n Tenders
with Parsley Potato Salad & Garlicky Veggies
- Gluten
- Soy
- Wheat
Winner, winner, plant-based dinner! The crumbed 'chicken' gets all lovely and golden in the pan, and works a treat with the creamy herbed potato salad and crisp and colourful veggies.
Ingredients
2
potato
1 bag
green beans
1
carrot
2 clove
garlic
1 bag
parsley
1 bag
baby spinach leaves
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
2 packet
plant-based aioli
1 pinch
chilli flakes
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain cooked potato, then return to pan. • Meanwhile, trim green beans. Cut carrot into thin sticks. Finely chop garlic. Finely chop parsley.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. Add garlicand baby spinach leaves and cook until wilted, 1 minute. • Transfer veggies to a bowl. Season with salt and pepper. Cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to coat the base. Cook plant-based crumbed chicken until just browned, 2-3 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile add parsley, 1/2 the plant-based aioli and a pinch of chilli flakes (if using) to the potato. Gently toss to combine. Season to taste.
• Divide plant-based crumbed chick'n tenders, parsley potato salad and garlicky veggies between plates. • Serve with remaining aioli. Enjoy!
