Nan’s Spiced Plant-Based Crumbed Chick'n & Roast Veggie Toss
with Garlic Fetta & Finger Lime Dressing
- Gluten
- Soy
- Wheat
- Milk
Nan's plant-based chicken, a veggie toss with all of the classics; sweet potato, carrot, zucchini and beetroot and some fantastic garnishes like garlic fetta and finger lime dressing, we could honestly go on and on about this one!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Finger Lime Dressing
1
Beetroot
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Fetta Cubes
(Contains: Milk)
1
Garlic
1 sachet
Nan's Special Seasoning
1
Red Onion
1
Zucchini
1 packet
Sweet Potato Chunks
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini and carrot into bite-sized chunks.
• Cut beetroot into small chunks.
• Cut red onion into wedges.
• Spread sweet potato chunks and veggies on a lined
oven tray. Drizzle with olive oil and season with salt
and pepper.
• Toss to coat, then spread out in a single layer and
roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies
across two trays.
• Meanwhile, place your hand flat on top of each plant-based
chicken, then slice through horizontally to
make two thin steaks.
• In a medium bowl, combine Nan’s special
seasoning, a drizzle of olive oil and a pinch of salt
and pepper. Add chicken steaks, then turn to coat.
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl, crumble in fetta cubes and mash to combine.
• When the veggies have 10 minutes cook time remaining, 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. Sprinkle with Nan's special seasoning.
• Transfer to a paper towel-lined plate.
• Combine roasted veggies on the one oven tray. Add baby spinach leaves to tray and toss to combine. Season to taste.
• Slice the plant-based crumbed chicken. • Divide the roast veggie toss and Nan's chicken between plates and drizzle with the finger lime dressing. Sprinkle with garlic fetta to serve. Enjoy!
