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Australian Recipes

Plant-Based Crumbed Chick'n

Plant-Based Crumbed Chick'n

Plant-Based Crumbed Chick'n

with Herby Fries & Pear Salad

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Tags:

Plant Based

•Chef's Choice

Allergens:

Soy

•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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Potato Fries

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

Pear

1

Carrot

300 g

Plant-Based Crumbed Chicken

(Contains: Soy, Gluten, Wheat;)

Spinach & Rocket Mix

Nutritional Values

Calories685 kcal

Energy (kJ)2860 kJ

Fat29.8 g

of which saturates3.2 g

Carbohydrate70.7 g

of which sugars9.8 g

Dietary Fibre18.1 g

Protein27.4 g

Sodium1160 mg

The average adult daily energy intake is 8700 kJ

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 the 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 aioli. Enjoy!

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