HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Crumbed Chicken Tenders
Plant-Based Crumbed Chicken Tenders

Plant-Based Crumbed Chicken Tenders

with Dill Potato Salad & Garlicky Veggies

Read more

Winner, winner, plant-based dinner! You're going to love our new crumbed 'chicken', which gets all lovely and golden in the pan, and works a treat with the creamy potato salad and crisp and colourful veggies.

Tags:Plant BasedQuick

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

green beans



2 clove


1 bag


1 packet

plant-based crumbed chicken

(ContainsGluten, Soy)

1 bag

baby spinach leaves

2 packet

plant-based aioli

1 pinch

chilli flakes

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3338 kJ
Fat53.1 g
of which saturates3.8 g
Carbohydrate54.7 g
of which sugars9.2 g
Protein21.1 g
Sodium1170 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. • Meanwhile, trim green beans. Cut the carrot into thin sticks. Finely chop the garlic and dill. • Drain cooked potato and return to pan.


• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook green beans and carrot until tender, 4-5 minutes. Add garlic and baby spinach leaves and cook until wilted, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.


• Return frying pan to a medium-high heat with enough olive oil to coat the base. Cook plant-based chicken until just browned, 2-3 minutes each side. Transfer to a plate lined with paper towel. • Meanwhile, to the saucepan with the potato, add the dill, 1/2 the plant-based aioli and the chilli flakes (if using) to the potato. Gently toss to combine. Season to taste.


• Divide plant-based crumbed chicken tenders, dill potato salad and garlicky veggies between plates. • Serve with remaining aioli.