Quick-Prep Double Plant-Based Chick'n Tenders

Quick-Prep Double Plant-Based Chick'n Tenders

Quick-Prep Double Plant-Based Chick'n Tenders

with Herby Pre-Cut Fries & Smokey 'Aioli' Slaw

Get up to $200 off!

If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be more than satisfied! They get lovely and golden in the pan and pair perfectly with the subtly sweet and tart slaw, plus our signature wedges.

Tags:

Plant Based

•Easy Prep

Allergens:

Gluten

•Soy

•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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Potato Fries

1 sachet

garlic & herb seasoning

2 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

cucumber

1 bag

slaw mix

1 bag

baby spinach leaves

2 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

Not included in your delivery

olive oil

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)4405 kJ

Fat66 g

of which saturates4.8 g

Carbohydrate73.9 g

of which sugars9.3 g

Protein34.8 g

Sodium2410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2

• When fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the 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.

TIP: Cook chick'n in batches for the best results.

3

• Meanwhile, thinly slice cucumber into rounds. • In a large bowl, combine cucumber, slaw mix, baby spinach leaves, a drizzle of vinegar and half the plant-based smokey aioli. Season.

4

• Divide plant-based chick'n tenders, cucumber slaw and herby fries between plates. • Serve with remaining plant-based smokey aioli. Enjoy!

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