Plant-Based Crumbed Chick'n
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Plant-Based Crumbed Chick'n

Plant-Based Crumbed Chick'n

with Herby Fries & Pear Salad

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.

Tags:
Plant Based
Easy Prep
Quick
Climate Superstar
Allergens:
Gluten
Soy
Wheat

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 Time
DifficultyEasy

Ingredients

Serving amount

1 bag

Potato Fries

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Crumbed Chicken

(Contains Gluten, Soy, Wheat;)

1

carrot

1

pear

1 bag

spinach & rocket mix

1 packet

pepitas

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

1 packet

Plant-Based Smokey Aioli

(Contains Soy;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2951 kJ
Fat38.8 g
of which saturates3.5 g
Carbohydrate60.8 g
of which sugars12.7 g
Protein23 g
Sodium1409 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
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
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
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
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!