Winner, winner, plant-based dinner! The crumbed 'chicken' gets all lovely and golden in the pan, and works a treat with the creamy herbed potato salad and crisp and colourful veggies.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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.
baby spinach leaves
plant-based crumbed chicken(ContainsGluten, Soy)
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Meanwhile, thinly slice celery. Cut carrot into thin sticks. Finely chop garlic and dill. • Drain cooked potato, then return to pan.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, tossing, until softened, 4-5 minutes. Add garlic and baby spinach leaves and cook until wilted, 1 minute. • Transfer veggies to a bowl. Season with salt and pepper. Cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to coat the base. Cook plant-based crumbed chicken until just browned, 2-3 minutes each side. Transfer to a paper towel-lined plate. • While the chicken is cooking, add celery, dill, 1/2 the plant-based aioli and a pinch of chilli flakes (if using) to the potato. Gently toss to combine. Season to taste.
• Divide plant-based crumbed chick'n tenders, garlicky veggies and warm dill potato salad between plates. • Serve with remaining aioli. Enjoy!