Crumbed Chick'n & Rainbow Veggie Treasure

Name: Crumbed Chick'n & Rainbow Veggie Treasure with Golden Wedges & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Pumpkin; 1 Capsicum; 1 Zucchini; 2 Potato; 1 packet Fine Breadcrumbs; 1 packet Smokey Aioli; 1 sachet Nan's Special Seasoning; 300 g Plant-Based Crumbed Chicken

with Golden Wedges & Smokey Aioli

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Turn mealtime into a colourful adventure! Kids can build their own crumbed chick'n bites and enjoy a rainbow veggie traybake, alongside tasty wedges. It’s fun, hands-on and packed with veggie power!

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Wheat

•Soy

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Pumpkin

Capsicum

Zucchini

Potato

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Smokey Aioli

1 sachet

Nan's Special Seasoning

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Nutritional Values

Calories639 kcal

Energy (kJ)2680 kJ

Fat21.5 g

of which saturates2.2 g

Carbohydrate77.9 g

of which sugars19.7 g

Dietary Fibre17.5 g

Protein29 g

Cholesterol0 mg

Sodium1240 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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!