Plant-Based Crumbed Chick'n & Chimichurri Topping
with Charred Capsicum Salad & Fetta
Keep things nice and simple but packed full of flavour with this seared plant-based crumbed chick'n and veg number. Punchy chimichurri sauce will take your average chick'n experience up a notch and when you have a charred capsicum salad with a crumbling of fetta, you'll never have a boring salad again!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Chimichurri Sauce
1 packet
Spinach & Rocket Mix
1 packet
Fetta Cubes
1
Capsicum
1 packet
Balsamic Vinaigrette Dressing
1
Cucumber
Utensils
Cooking Steps
- Thinly slice capsicum.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.
- Meanwhile, thinly slice cucumber in rounds.
- While the capsicum is cooling, return frying pan to medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate.
- To the bowl with cooled capsicum, add cucumber, spinach & rocket mix and balsamic vinaigrette dressing. Toss to combine and season to taste.
- Divide charred capsicum salad and chick'n between plates. Crumble fetta cubes over the salad and spoon chimmichurri sauce over the chick'n. Sprinkle over flaked almonds to serve. Enjoy!
