Easy Herby Plant-Based Crumbed Chick'n & Creamy Slaw
with Seasoned Potato Fries- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Wheat
In 4 easy steps, whip up this speedy garlic-herb plant-based crumbed chick'n and fries combo that is loaded with one of our favourite flavours (All-American spice blend to be precise) and here you'll have a meal that you won't be able to stop talking about! It's tasty, it's crunchy, it's crispy. It's a trifecta of a dish!
Ingredients
1 packet
Bbq Sauce
1 packet
Parsley
1
Pear
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Potato Fries
1 packet
Slaw Mix
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with
chicken salt and season with salt. Toss to coat.
• Roast until tender, 20-25 minutes.
Little cooks: Help season and toss the fries!
• While fries are roasting, 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.
• Transfer to a paper towel-lined plate.
• When sausages have 10 minutes remaining, thinly slice pear.
• Roughly chop parsley.
• In a large bowl, combine slaw mix, pear, parsley, the mayonnaise and a
drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks:Take the lead by tossing the slaw!
• Sliced plant-based crumbed chicken.
• Divide herby plant-based crumbed chicken, creamy slaw and spiced potato fries between plates.
• Drizzle BBQ sauce over sausages to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the BBQ sauce!
