Golden Plant-Based Crumbed Chick'n & Creamy Mustard Potatoes
with Cherry Tomato & Cos Salad
Calories
:
743 kcalProtein
:
27.2g proteinPreparation Time
:
25 minutesDifficulty
:
EasyKid Friendly
Allergens:
- Eggs
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Soy
Tender, seasoned plant-based crumbed chicken takes centre stage alongside rich, creamy mustard potatoes in this effortless six-ingredient dinner. Served with a crisp cherry tomato and cos salad to cut through the velvety sauce, it’s a fresh, fuss-free meal that punches well above its weight!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Chat Potatoes
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk)
1
Snacking Tomatoes
1
Baby Cos Lettuce
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
Not included in your delivery
2 tbs
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
•Medium Saucepan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
- Halve chat potatoes.
- Cook potatoes in the boiling water, over high heat, until just tender, 12-15 minutes.
- Drain and return potatoes to saucepan. Add mustard mayo and toss to combine. Season to taste.
2
- Half snacking tomatoes.
- Roughly chop cos lettuce.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
3
- Meanwhile, heat a large frying pan over 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.
4
- In a large bowl, combine cos, tomatoes, a drizzle of vinegar and olive oil. Season and toss to coat.
- Divide creamy mustard potatoes, plant-based chicken and snacking tomato & cos salad.
