Easy Plant-Based Crumbed Chick'n & Herby Caper Mayo
with Wedges & Citrus Garden Salad
- Eggs
- Gluten
- Soy
- Wheat
You can't go wrong with lemon pepper wedges, or salt and pepper salmon, or herby caper mayo. This meal is a greatest hits of our favourite flavours, with juicy salmon leading the way. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 sachet
Lemon Pepper Seasoning
1
Orange
2
Potato
1 packet
Capers
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1
Carrot
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• When wedges have 15 minutes remaining, 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.
• While crumbed chick'n is cooking, peel and cut orange into thin wedges. Using a vegetable peeler, slice carrot into ribbons. • Roughly chop capers. • In a small bowl, combine dill & parsley mayonnaise and capers. • In a large bowl, combine mixed salad leaves, orange, carrot, a drizzle of vinegar and olive oil. Season. TIP: Capers have a strong flavour – add less if desired.
• Divide plant-based crumbed chick'n, lemon pepper wedges and citrus garden salad between plates. • Top crumbed chick'n with herby caper mayo to serve. Enjoy!
