Parmesan-Crumbed Plant-Based Chick'n
with Roast Sweet Potato Chunks & Smokey Aioli
- Wheat
- Gluten
- Soy
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Wheat
We’ve upped the ante on classic plant-based crumbed chicken by combining sharp Parmesan with panko breadcrumbs for plenty of flavour and crunch. Complete with roast sweet potato chunks, a crisp salad, plus smokey aioli for dipping, what’s not to love?
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Parmesan Cheese
(Contains: Milk)
2
Sweet Potato
1
Red Apple
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
1
Gourmet Leaf Mix
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten May be present: Wheat)
1 tsp
salt
1 piece
egg
(Contains: Eggs)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks.
• Place potato chunks on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your tray is getting crowded, divide the potato between two trays!
• When potato has 10 minutes remaining, in a large frying pan, heat enough olive oil to coat base 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.
• Meanwhile, thinly slice apple into wedges. • Thinly slice cucumber. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season.
• To the bowl with dressing, add apple, cucumber and gourmet leaf mix. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide crumbed chick'n, roast potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!
