Easy American-Spiced Plant-Based Chick'n

Name: Easy American-Spiced Plant-Based Chick'n with Apple Slaw & Warm Potato-Fetta Salad
Total time: 20 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 potato; 1 sachet chicken-style stock powder; 20 g butter; 1 packet dill & parsley mayonnaise; 1 packet Fetta Cubes; 1 packet Plant-Based Crumbed Chicken; 1 apple; 1 bag baby spinach leaves; 1 drizzle vinegar (balsamic or white wine); 1 bag slaw mix; 1 sachet All-American spice blend

with Apple Slaw & Warm Potato-Fetta Salad

4.0(3)

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Calories

:

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Protein

:

24g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Easy Prep

Kid Friendly

Veggie

Allergens:

Milk
Eggs
Gluten
Soy
Wheat

This crowd-pleasing meal requires zero oven time and is perfect for the warmer weather. Our All-American spice blend and herby mayo come in handy for amping up the flavour of the plant-based chicken and potato salad - leaving you to do very little!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potato

1 sachet

chicken-style stock powder

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

apple

1 bag

baby spinach leaves

1 bag

slaw mix

1 sachet

All-American spice blend

Not included in your delivery

1

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3373 kJ

Fat52.7 g

of which saturates11.1 g

Carbohydrate56.4 g

of which sugars18.3 g

Protein24 g

Sodium1950 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiled water. Add chicken-style stock powder and heat over medium-high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan. Add the butter and dill & parsley mayonnaise. Crumble in fetta cubes. Toss to combine and season to taste. Cover to keep warm.

2

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. While the potato is cooking, combine All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add plant-based crumbed chicken, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based chicken until golden and heated through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

3

• While the chicken is cooking, thinly slice apple into wedges. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add slaw mix, apple and spinach. Toss to combine.