Plant-Based Chick'n & Herby Wedges

Name: Plant-Based Chick'n & Herby Wedges with Apple Salad & Creamy Pesto Sauce
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 potato; 1 packet garlic & herb seasoning; 1 apple; 1 carrot; 1 drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 packet plant-based aioli; 1 packet plant-based basil pesto; 1 packet Plant-Based Crumbed Chicken; 1 packet flaked almonds; 1 bag parsley

with Apple Salad & Creamy Pesto Sauce

Get up to $200 off!

Who says eating plant-based is boring? It's time to get excited for our crumbed chick'n – we've paired it with herby baked wedges and an apple salad for maximum flavour and fun. Don't forget the creamy pesto sauce for dipping!

Tags:

Climate Superstar

•Easy Prep

•Plant Based

Allergens:

Almond

•Gluten

•Soja

•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

potato

1 packet

garlic & herb seasoning

apple

carrot

1 bag

mixed salad leaves

1 packet

plant-based aioli

1 packet

plant-based basil pesto

1 packet

Plant-Based Crumbed Chicken

1 packet

flaked almonds

1 bag

parsley

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3532 kJ

Fat56.9 g

of which saturates4.9 g

Carbohydrate57.3 g

of which sugars17.3 g

Protein23.4 g

Sodium1416 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. Microwave wedges on high, 4 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes.

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

• Meanwhile, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add apple, carrot and mixed salad leaves. Set aside. • In a small bowl, combine plant-based aioli and plant-based basil pesto.

TIP: Toss the salad just before serving to keep the leaves crisp.

• When wedges have 10 minutes remaining, heat a large frying pan over 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. Transfer to a paper towel-lined plate.

• Toss salad to combine. • Divide plant-based chick'n, apple salad and herby wedges between plates. • Spoon creamy pesto sauce over chick'n. Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!