Plant-Based Crumbed Chick'n & Herby Buttered Potatoes

Name: Plant-Based Crumbed Chick'n & Herby Buttered Potatoes with Corn Cob, Salad & Honey-Chipotle Aioli
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Garlic Aioli; 1 packet Mild Chipotle Sauce; 1 sachet Garlic & Herb Seasoning; 1 packet Chopped Potato; 1 Corn; 1 Red Apple; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil; 40 g butter; ½ tsp honey; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Corn Cob, Salad & Honey-Chipotle Aioli

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Tonight's tender plant-based crumbed chick'n need very little to shine. We reckon it deserves some herby and buttery potatoes and corn cobs to round out the meal. Paired with a bright apple salad and honey-chipotle aioli, this will definitely become everyone's new favourite meal.

Tags:

Prepped in 10

•Kid Friendly

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Garlic Aioli

1 packet

Mild Chipotle Sauce

1 sachet

Garlic & Herb Seasoning

1 packet

Chopped Potato

1

Corn

1

Red Apple

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk;)

½ tsp

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories936 kcal

Energy (kJ)3920 kJ

Fat50 g

of which saturates15.1 g

Carbohydrate87.7 g

of which sugars21.1 g

Dietary Fibre16.6 g

Protein30 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.

• 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.

• Meanwhile, cut corn cob in half.

• In a heatproof bowl, in 10 second bursts, melt the butter in microwave.

2

• Spread chopped potato over a large microwave-safe plate. Cover with a damp paper towel.
• Microwave potatoes on high, 3 minutes. Drain any excess liquid.
• Place potatoes and corn on a lined oven tray.
• Drizzle with melted butter and olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. Roast, until golden and tender, 10-15 minutes.

3

• SPICY! The mild chipotle sauce is mild, but use less if you’re sensitive to heat.Meanwhile, in a small bowl, combine mild chipotle sauce, the honey and
garlic aioli.
• Thinly slice apple (see ingredients) into wedges.
• In a medium bowl, combine apple, mixed salad leaves and a drizzle of the vinegar and olive oil. Season to taste with salt and pepper.