Peri-Peri Plant-Based Crumbed Chick'n & Caramelised Onion Pita

Name: Peri-Peri Plant-Based Crumbed Chick'n & Caramelised Onion Pita with Plant-Based Smokey Aioli & Sweet Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: Portuguese
Ingredients: 300 g Plant-Based Crumbed Chicken; 1 packet Smokey Aioli; 1 sachet Peri-Peri Seasoning; 1 packet Cheddar Cheese; 2 Pita Bread; 1 packet Rocket; 1 Brown Onion; 2 Sweet Potato; 1 drizzle olive oil; 1 tbs balsamic vinegar* (Pantry); 1 tbs water; 1 tsp brown sugar

with Plant-Based Smokey Aioli & Sweet Potato Wedges

Get up to $200 off!

You won’t be able to get enough of this cutlery-free dinner. Packed to the brim with peri-peri plant-based crumbed chick'n, cheese, rocket and caramelised onion, you’ll be super glad to make this meal a regular!

Tags:

Kid Friendly

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Milk

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

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

1 sachet

Peri-Peri Seasoning

(May be present: Gluten, Soy, Wheat.)

1 packet

Cheddar Cheese

(Contains: Milk;)

Pita Bread

(Contains: Gluten, Wheat; May be present: Milk.)

1 packet

Rocket

Brown Onion

Sweet Potato

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

1 tbs

water

1 tsp

brown sugar

Nutritional Values

Calories914 kcal

Energy (kJ)3820 kJ

Fat35 g

of which saturates7.4 g

Carbohydrate109 g

of which sugars23.7 g

Dietary Fibre17.6 g

Protein36.1 g

Sodium2010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

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

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

• Meanwhile, thinly slice brown onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion, stirring regularly, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wipe out the frying pan then return 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.
• In the last 2 minutes of cook time, sprinkle over the peri-peri seasoning, turning plant-based crumbed chicken to coat.

• While chicken is cooking, microwave pita bread on a microwave-safe plate for 1 minute, until warmed through.
• Halve pita bread and fill with Cheddar cheese.
• Bake pita bread directly on a wire oven rack until heated through and cheese is melted, 2-3 minutes.

• In a medium bowl, combine rocket leaves and a drizzle of balsamic vinegar and olive oil.
• Slice plant-based chicken.
• Fill pita bread with rocket, Peri-Peri chick'n and caramelised onions.
• Serve with fries and smokey aioli. Enjoy!