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Plant-Based Chick'n Tenders & Cucumber Slaw

Plant-Based Chick'n Tenders & Cucumber Slaw

Plant-Based Chick'n Tenders & Cucumber Slaw

with Herby Wedges & 'Smokey Aioli'

Up to 180$ + Free Treats / Extras for Life

If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be pleasantly surprised! They get lovely and golden in the pan, and pair perfectly with the subtly sweet and tart slaw, plus our signature wedges.

Tags:

Climate Superstar

•Veggie

Allergens:

Soja

•Gluten

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

garlic & herb seasoning

1

cucumber

½

apple

1 bag

slaw mix

1 packet

Plant-Based Smokey Aioli

(Contains: Soja;)

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soja, Wheat;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3376 kJ

Fat52.9 g

of which saturates4.2 g

Carbohydrate56.7 g

of which sugars14.4 g

Protein22.1 g

Sodium1470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• See 'air fryer tips!' (below left). Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Bake until tender, 20-25 minutes.

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

2

• Meanwhile, thinly slice cucumber into half-moons. Thinly slice apple (see ingredients) into wedges. • In a large bowl, add cucumber, apple, slaw mix, a drizzle of white wine vinegar and 1/2 the plant-based smokey aioli. Toss to combine. Season to taste.

3

• When wedges have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the 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.

4

• Divide plant-based chick'n tenders, cucumber slaw and herby wedges between plates. • Serve with remaining plant-based smokey aioli. Enjoy!

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