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Plant-Based Chick'n

Plant-Based Chick'n

Plant-Based Chick'n

with Herby Fries & Pear Salad

Up to 180$ + Free Treats / Extras for Life

Want a plant-based substitute for chicken that looks, cooks and tastes a lot like the real thing? Our crumbed chick'n is it! The tenders work wonderfully with the plant-based aioli and the oh-so-easy pre-cut potato fries.

Tags:

Climate Superstar

•Plant Based

•Easy Prep

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Potato Fries

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

carrot

1

pear

1 bag

salad leaves

1 packet

pepitas

(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3115 kJ

Fat41.9 g

of which saturates4.1 g

Carbohydrate62.7 g

of which sugars14.9 g

Protein23.9 g

Sodium1350 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.

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

2

• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

3

• Meanwhile, grate carrot. Thinly slice pear. • Combine a drizzle of vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add salad leaves, carrot and pear. Toss to coat.

4

• Divide plant-based crumbed chick'n, herby fries and pear salad between plates. • Sprinkle salad with pepitas. Serve with plant-based aioli. Enjoy!

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