HelloHero: Plant-Based Crumbed Chick'n & Salad
with Roast Potato Chunks- Wheat
- Gluten
- Milk
- Eggs
- Walnut
- Soy
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Deluxe Salad Mix
2
Potato
1
Red Apple
300 g
Plant-Based Crumbed Chicken
(Contains: Wheat, Gluten, Soy;)
Cooking Steps
• 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 and cover to keep warm.
• Meanwhile, cut potato into bite-sized chunks. • Spread potato 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 second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.
• Meanwhile, grate carrot (see ingredients). • In a large bowl, combine the honey with a drizzle of vinegar and olive oil. • Add carrot and deluxe salad mix, tossing to combine. Season with salt and pepper to taste.
• Divide plant-based crumbed chick'n, potato chunks and rainbow salad between plates. Sprinkle over Parmesan cheese. • Serve with creamy pesto dressing. Enjoy!
