Greek-Style Plant-Based Crumbed Chick'n & Supergreen Salad

Name: Greek-Style Plant-Based Crumbed Chick'n & Supergreen Salad with Oregano Potatoes & Garlic Sauce
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300 g Plant-Based Crumbed Chicken; 1 packet Snacking Tomatoes; 1 sachet Dried Oregano; 1 packet Garlic Sauce; 1 Red Onion; 2 Potato; 1 sachet Garlic & Herb Seasoning; 1 packet Baby Spinach Leaves; 1 Cucumber; 1 drizzle olive oil; ¼ cup white wine vinegar

with Oregano Potatoes & Garlic Sauce

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A warm bed of golden potatoes lay the base for plant-based crumbed chick'n of joyous proportions. Teamed with crisp veggies and pickled onion, it's a delectable meal the whole family will love.

This recipe is under 650kcal per serving.

Tags:

Mediterranean

•Calorie Smart

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Sesame

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Snacking Tomatoes

1 sachet

Dried Oregano

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk;)

Red Onion

Potato

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Spinach Leaves

Cucumber

Not included in your delivery

1 drizzle

olive oil

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)2450 kJ

Calories586 kcal

Fat20.3 g

of which saturates2.4 g

Carbohydrate67.9 g

of which sugars12.6 g

Dietary Fibre15.6 g

Protein26.8 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• See ‘Top Steak Tips’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Spread potatoes over a large microwave-safe plate. Cover with a damp
paper towel. Microwave potatoes on high, 3 minutes.
• Drain any excess liquid, then place potatoes on a lined oven tray.
Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss
to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minutes.

• Meanwhile, thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine vinegar and a good pinch of sugar
and salt.
• Scrunch sliced onion in your hands, then add to the pickling liquid. Add
enough water to just cover onion. Set aside.
• Halve snacking tomatoes. Roughly chop cucumber.

• 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.

• In a second medium bowl, combine tomato, cucumber, baby spinach
leaves, a drizzle of olive oil and a splash of pickling liquid. Season to taste.
• Drain pickled onion.
• Slice beef rump.
• Divide oregano potatoes, Greek-style beef rump and supergreen salad
between plates. Top with pickled onion and garlic sauce. Enjoy!