Crumbed Chick'n & Rainbow Veggie Treasure
with Golden Wedges & Smokey Aioli
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Soy
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.
Ingredients
1
Pumpkin
1
Capsicum
1
Zucchini
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)
1 packet
Smokey Aioli
1 sachet
Nan's Special Seasoning
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Utensils
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!
