Plant-Based Crumbed Chick'n

Name: Plant-Based Crumbed Chick'n with Herby Fries & Pear Salad
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Pear; 1 packet Pepitas; 1 packet Plant-Based Smokey Aioli; 1 sachet Garlic & Herb Seasoning; 1 packet Potato Fries; 1 Carrot; 300 g Plant-Based Crumbed Chicken; 1 packet Spinach & Rocket Mix

with Herby Fries & Pear Salad

4.5(187)

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Calories

:

690 kcal

Protein

:

27.8g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Soy
Gluten
Wheat
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Want a plant-based substitute for chicken that looks, cooks and tastes a lot like the real thing? Our crumbed Chick'n is it! The tenders work wonderfully with the plant-based aioli - which is tasty for the whole family to enjoy.

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

Ingredients

Serving amount

1

Pear

1 packet

Pepitas

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

1 sachet

Garlic & Herb Seasoning

1 packet

Potato Fries

1

Carrot

300 g

Plant-Based Crumbed Chicken

(Contains: Soy, Gluten, Wheat;)

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories690 kcal

Energy (kJ)2890 kJ

Fat29.9 g

of which saturates3.3 g

Carbohydrate71.1 g

of which sugars10.2 g

Dietary Fibre14.9 g

Protein27.8 g

Sodium1160 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes. Drain any excess liquid. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

2

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat, with enough olive oil to coat the base. • When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

3

• Meanwhile, grate carrot. Thinly slice pear. • Combine a drizzle of the balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add spinach & rocket mix, carrot and pear. Toss to coat.

4

• Divide plant-based crumbed chick'n, herby fries and pear salad between plates. • Sprinkle salad with pepitas. Serve with plant-based smokey aioli. Enjoy!