[Rainbow Plate] Crumbed Chick'n & Rainbow Veggie Traybake
with Wedges & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Beetroot
Smokey Aioli
1
Zucchini
1 sachet
Nan's Special Seasoning
2
Potato
Fine Breadcrumbs
1
Pumpkin
Plant-Based Crumbed Chicken
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Cut pumpkin into bite-sized chunks. Slice zucchini into rounds. Cut beetroot into 1cm chunks. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Place pumpkin, zucchini and beetroot on a lined oven tray. Season with salt, sprinkle over half the Nan's special seasoning and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. Little cooks: Help with sprinkling over the salt and tossing the veggies.
• Place wedges on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Little cooks: Help with sprinkling over the salt and tossing the wedges.
• Sprinkle remaining Nan's special seasoning over plant-based crumbed chicken.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Divide wedges, rainbow veggie traybake and crumbed chick'n between plates. • Serve with smokey aioli. Enjoy! Little cooks: Add the finishing touch by drizzling over the smokey aioli!
