Herby Plant-Based Crumbed Chick'n & Pesto Potatoes
with Fetta Salad
- Gluten
- Soy
- Wheat
- Milk
- Eggs
This dish gets a tick from every department. Its got tender PB chicken tenders spiced with our famous garlic and herb seasoning, crispy roast potatoes tossed with herby basil pesto and a bright fetta salad adding a little Mediterranean flair!
Ingredients
2
potato
1
tomato
1
cucumber
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 sachet
garlic & herb seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
1 bag
salad leaves
1 packet
basil pesto
(Contains: Milk;)
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Cut potato into bite-sized chunks. • Place the potato on to a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato and cucumber.
• In a large bowl, combine plant-based crumbed chicken, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil 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.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, crumble fetta cubes. • In a medium bowl, combine salad leaves, tomato, cucumber, fetta and a drizzle of vinegar and olive oil. Season to taste.
• To the tray with roasted potatoes, add the basil pesto and toss to combine. • Divide herby chick'n, pesto potatoes and fetta salad between plates. • Serve with mayonnaise. Enjoy!
