Baked Pesto & Plant-Based Crumbed Chick'n
with Roasted Sweet Potato & Salad
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Gluten
- Soy
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Walnut
Hop into the long weekend with this crackin’ red pesto plant-based crumbed chick'n that’s as simple as it is delicious. The red pesto keeps the chicken juicy while helping that golden Parmesan crust stick for a festive, cheesy finish. Served with vibrant sides to balance the richness, it’s an egg-cellent addition to your Easter spread. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Red Pesto
(Contains: Almond, Milk; May be present: Cashew, Eggs, Macadamia, Walnut.)
1
Red Butter Lettuce
1
Tomato
1
Cucumber
2
Sweet Potato
Cooking Steps
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate and cover to keep warm.
• Meanwhile, cut potato into bite-sized chunks. • Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.
• Meanwhile, grate carrot (see ingredients). • In a large bowl, combine the honey with a drizzle of vinegar and olive oil. • Add carrot and deluxe salad mix, tossing to combine. Season with salt and pepper to taste.
• Divide plant-based crumbed chick'n, potato chunks and rainbow salad between plates. Sprinkle over Parmesan cheese. • Serve with creamy pesto dressing. Enjoy!
