Paprika Plant-Based Chick'n & Fennel-Orange Salad
with Roasted Potato Chunks & Garlic Yoghurt
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 chick'n and juicy orange, you’ll be savouring each and every bite. Compliments to the Fennel we say!
This recipe is under 650kcal per serving.
Tags:
Calorie Smart
•Veggie
Allergens:
Gluten
•Soy
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Greek-Style Yoghurt
1 packet
Mixed Salad Leaves
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1
Garlic
1
Orange
1 sachet
Paprika Spice Blend
2
Potato
Not included in your delivery
1 drizzle
balsamic vinegar
1 drizzle
olive oil
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!
