Paprika Plant-Based Chick'n & Fennel-Orange Salad

Name: Paprika Plant-Based Chick'n & Fennel-Orange Salad with Roasted Potato Chunks & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 300 g Plant-Based Crumbed Chicken; 1 Garlic; 1 packet Greek-Style Yoghurt; 1 Orange; 1 sachet Paprika Spice Blend; 2 Potato; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Roasted Potato Chunks & Garlic Yoghurt

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We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With feathery crests and cleansing bulbs, the Fennel will quickly become the best part of this salad. When paired with paprika chicken and juicy orange, you’ll be savouring each and every bite. Compliments to the Fennel we say!

Allergens:

Gluten

•Soy

•Wheat

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

Garlic

1 packet

Greek-Style Yoghurt

1

Orange

1 sachet

Paprika Spice Blend

2

Potato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Calories518 kcal

Energy (kJ)2170 kJ

Fat15.2 g

of which saturates3 g

Carbohydrate64.6 g

of which sugars13.1 g

Dietary Fibre12.4 g

Protein25.9 g

Sodium982 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Sheet with Baking Paper

•Large Frying Pan

Cooking Steps

1

Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until tender, 20-25 minutes.

2

Meanwhile, thinly slice fennel (reserving some fronds for garnish!).
Peel and thinly slice orange into wedges.
Finely chop garlic.

3

In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.

4

Return frying pan to 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 over paprika spice blend, turning to coat, until fragrant, 1 minute.
Transfer to a paper towel-lined plate.

5

While chicken is cooking, in a large bowl, combine orange, fennel, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.

6

Slice chicken if preferred.
Divide paprika chicken, roasted potato chunks and fennel orange salad between plates.
Serve with garlic yoghurt and garnish with reserved fennel fronds. Enjoy!