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Italian-Style Plant-Based Crumbed Chick'n & Veggie Traybake

Italian-Style Plant-Based Crumbed Chick'n & Veggie Traybake

with Potato Chunks, Olives & Capers
Recipe Development Team
Recipe Development TeamUpdated on May 25, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
563 kcal
Protein
: 
28.5g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1

Zucchini

1

Brown Onion

1

Tomato

1 packet

Chopped Potato

1 sachet

Tomato & Herb Seasoning

1 packet

Capers

1 packet

Kalamata Olives

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat)

1 sachet

Chilli Flakes

1 packet

Rocket

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Calories563 kcal
Energy (kJ)2350 kJ
Fat17.2 g
of which saturates2.3 g
Carbohydrate67.6 g
of which sugars12.4 g
Dietary Fibre15.2 g
Protein28.5 g
Sodium1750 mg
Potassium25.9 mg
Calcium2 mg
Iron3.5 mg
The average adult daily energy intake is 8700 kJ
•Baking Dish

Cooking Steps

Get prepped
1

• Preheat the oven to 240°C/220°C fan-forced.
• Cut zucchini into large chunks.
• Slice brown onion and tomato into thick wedges.  

Start the bake
2

• Place zucchini, onion and chopped potato in a large baking dish.
• Drizzle with olive oil, sprinkle with tomato & herb seasoning and toss to coat.
• Roast until tender, 25-30 minutes.


TIP: If your oven tray is crowded, divide between two baking dishes. 

Finish the Bake & cook the chick'n
3
  • When veggies have 15 minutes remaining, remove tray from oven, add tomato wedges, Kalamata olives and capers, tossing to coat and bake, a further 12-15 minutes.
  • 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.
Finish & serve
4

• In a medium bowl, combine rocket leaves with a drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Divide Italian-style chick'n between plates. Toss roast veggies, then divide between plates with fish. Spoon over any remaining sauce from baking dish.
• Garnish with a pinch of chilli flakes (if using). Serve with the rocket salad. Enjoy! 

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